Time: 15 min.
Complexity: easily
Quantity: 6-7 tbsp.

This drink, made from raw eggs, milk, sugar, and alcohol, likely originated in the British Isles, where its expensive ingredients initially made it popular among the wealthy. Having crossed the Atlantic, eggnog became a traditional Christmas drink in the United States by the 18th century. It is also popular in other Western countries. By adding different spices and types of alcohol, you can customize the recipe to your liking. The drink's flavor remains intact even without the alcohol. Eggnog can also be added to coffee to make a homemade latte.

Ingredients:

• 4 egg yolks
• 1/3 cup sugar plus an additional 1 tbsp.
• 470 ml whole milk
• 1 cup heavy cream
• 90 ml. bourbon
• 1 teaspoon freshly grated nutmeg
• 4 egg whites

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, sugar, milk, cream, bourbon, whiskey, nutmeg, eggnog

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Preparation:

Step 1

• Eggnog made from raw eggs

  
  In the bowl of a stand mixer, beat the egg yolks until pale. Gradually add 1/3 cup of sugar and continue beating until completely dissolved. Add the milk, cream, bourbon, and nutmeg and mix.
Step 2
• Place the egg whites in the bowl of a stand mixer and beat until soft peaks form. With the mixer running, gradually add 1 tablespoon of sugar. Beat until stiff peaks form.
Step 3
• Stirring quickly, fold the whites into the yolk mixture. Chill and serve.
Step 4
• Note: To make eggnog that can be cooked, use the following recipe.
Step 5

• Eggnog with custard yolks

  
  Beat the egg yolks in the bowl of a stand mixer until they lighten in color. Gradually add 1/3 cup of sugar and continue beating until completely dissolved. Set aside.
Step 6
• In a medium saucepan, combine the milk, heavy cream, and nutmeg and bring to a boil over high heat, stirring occasionally. Remove from the heat and gradually whisk the hot mixture into the beaten egg yolks and sugar. Then pour everything back into the saucepan and heat to 160°F (70°C). Remove from the heat and stir in the bourbon. Pour the mixture into a medium bowl and refrigerate to cool.
Step 7
• In a medium bowl, beat the egg whites until soft peaks form. With the mixer running, gradually add 1 tablespoon of sugar. Beat until stiff peaks form, then fold the egg whites into the cooled mixture, whisking rapidly.
  
  
  Here are two eggnog recipes: one made entirely from raw eggs and one with custard made from the yolks.
  
  Since these recipes use raw eggs, choose fresh, thoroughly washed eggs with no blemishes in the shell.
  
  ! Eating raw or undercooked eggs, shellfish, and meat may increase your risk of food poisoning.

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