Recipe courtesy of Geoffrey Zakarian

Eggnog

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  • Level: Easy
  • Total: 1 hr 5 min (includes cooling time)
  • Active: 20 min
  • Yield: 6 servings
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Ingredients

Directions

  1. In a stand mixer fitted with the whisk attachment, combine the sugar and egg yolks. Whip on high speed until they are pale in color, about 6 minutes.
  2. Heat the milk along with the ground cinnamon, anise, cloves, cinnamon stick and vanilla seeds in a small saucepan over medium heat, stirring, until it comes to a simmer, then turn off the heat.
  3. Pour half the mixture (avoid adding spices) into the egg yolks and whisk by hand to combine. Combine the egg yolk mixture with the remaining milk and return to the stove.
  4. Cook the mixture over medium heat, stirring, until it almost reaches a simmer. Stir in the heavy cream and bourbon. Turn off the heat and let cool completely.
  5. When ready to serve, whip the egg whites to medium stiff peaks. Stir into the cooled mixture. Divide among glasses and garnish with the whipped cream and grated nutmeg.

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