Howdy, and merry Christmas. This installment will be a holiday staple...eggnog. Yes, it's full of sugar and saturated fat, but it's Christmsas, live a little. Fresh, homemade eggnog should taste nothing like the store bought crud, instead it should be almost ice creamy with a nice nutmeg/whiskey flavor. Disclaimer: This recipe uses RAW eggs, and there is definite salmonella potential. However, if you take the proper precautions and are not a dirty slob, you should be okay. The chance of potential sickness is very slim.
Ingredients:
4 Eggs, separated
1/3 cup Sugar + 1 tbsp. Sugar
1 pint Whole Milk
1 cup Heavy Cream
3 oz. Bourbon
1 tsp. Nutmeg, ground
Start by cracking cracking open all the eggs. Do this by using a flat surface, not the edge of a bowl, since that will cause the small shards to enter the actual egg. Using a flat surface will also reduce salmonella contamination. After this, using your hands (they're by far the best tool for this job), separate the yolks from the whites.
Now, whisk the egg whites until their color changes to a lighter shade of yellow. Once this happens, slowly add in 1/3 tbsp. of sugar. Keep mixing until you get a thick, pastey slurry.
Add in the milk, cream and nutmeg. Mix the solution until everything is nice and incorporated, then add the Bourbon. Yay for Booze.
What you have now should look like a really pale tan liquid. Refridgerate this overnight.
The next day, whip the egg whites using an electric mixer until you get soft peaks. If you do not have an electric mixer, use a hand whisk and be prepared for your forearms to burn. It'll take you a good 15 minutes of continuous whisking to get soft peaks if you do it by hand. Add in 1 tbsp. of sugar into the egg whites, then return to whisking until you get stiff peaks. This'll be another good long while.
Now, using a rubber spatula, fold in the egg whites into your milk/cream/egg yolk mixture. You should serve this immediately. Be prepared to see your grandma drunk.
