Originally posted December 12, 2011

frothy egg nog

frothy egg nog by joanie

The addition of whipped egg whites turns this drink into something more like a shake. Plus, it's always nice when a recipe calling for egg yolks gives you a way to use those leftover whites. I feel complete now.

Ingredients

  • 4 eggs
  • 1/2 cup sugar
  • 2 cups milk
  • 3 whole cloves
  • 1/4 tsp ground cinnamon
  • 1 cup half-and-half
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1/4 cup bourbon (optional)
4 cups

Directions

Separate egg yolks from whites.

In the bowl of a standing mixer fitted with a whisk, beat egg yolks and then slowly add in the sugar. Continue running the machine until the mixture is fluffy.

Over medium heat, combine the milk, cloves, and cinnamon in a saucepan and cook until it nears a boil.

With the standing mixer running, slowly add the hot milk. (I transfer the milk to a pyrex, which makes it easier to pour into my mixer.) Then pour the mixture back into the saucepan.

Cook on medium heat, stirring constantly, until it thickens. Remove from heat when it reaches 160°F or before it boils and the milk curdles.

Meanwhile, add the egg whites to the standing mixer and run on high until it reaches stiff peaks.

To the milk mixture, add the half-and-half, nutmeg, and vanilla. Strain to remove the cloves. Then fold in the egg whites. Chill at least half an hour.

Add in the bourbon when you're ready to serve.

45 minutes

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