Carrie's Kitchen Creations: The BEST EVER Spiked Eggnog!!!

Wednesday, January 2, 2019

The BEST EVER Spiked Eggnog!!!

Even people who didn't like eggnog, liked
this one. People who like spiked eggnog,
said this was the best they had ever tasted.

Ingredients:
3 large eggs, separated (I use organic)
3/4 cup sugar (or KETO Friendly sugar substitute)
1 1/2 cups milk (or almond milk)
1/2 cup bourbon
1/4 cup dark rum
1/4 cup cognac or brandy
1/2 cup heavy whipping cream
1/4 teaspoon ground nutmeg (I use organic)
Sea Salt for garnish
whipped cream for garnish
additional nutmeg for garnish

I used a Jefferson brandy, Hennessy cognac
and a Hawaiian dark rum.

Method:
Bring a couple of inches of water, in a sauce pan, to a boil. Reduce the heat to low. Place a medium/large bowl over the saucepan. (Make certain that the bottom of the bowl is not touching the water.) Add the egg yolks and half of the sugar to the bowl. Whisk for 5 minutes, until the mixture is pale yellow and smooth.

Bowl resting on saucepan.

Stir in the milk, bourbon, rum and brandy. In another medium/large bowl, use an electric mixer to beat the egg whites and remaining sugar, until very soft peaks form.

Gently stir the egg whites into the yolk mixture. In a small/medium bowl beat the heavy cream, until thickened. Fold the cream and nutmeg into egg mixture. Refrigerate until THOROUGHLY chilled. (Two hours to overnight.) Whisk or stir before serving. Pour desired portions into serving glasses. Sprinkle each serving with a tiny pinch of sea salt. Top with a small dollop of whipped cream and sprinkle with a dash of nutmeg. Enjoy!

An Impressive holiday libation.

Makes 7 cups. Recipe may be doubled. Spiked eggnog keeps, in the refrigerator, for one month.

Using a large (8 cup) measuring cup makes
it easier to pour the eggnog into a pitcher
or bottles for gift giving.

Notes:
I created this recipe, because I was asked to make it for our family Christmas Eve gathering....I admit that this is the first (and only) spiked eggnog that I have ever liked. (Others taste yucky to me!!!) The secret ingredient, sea salt, accents the liquors very nicely and helps make this nog less rich than others.

I wash and save empty Torani syrup
bottles. They are perfect for storing
and gifting liquid creations.

Hint: If you would like a milder eggnog, the amounts of alcohol may be reduced, to taste. (Another option is to make a mixture using equal portions of homemade spiked eggnog, mixed with store bought, non-spiked eggnog.