- 15 mins
- 145 mins
Ingredients
- 4 large eggs, separated
- 1/4 cup plus 2 Tbl sugar, divided
- Pinch sea salt
- 2 cups whole milk
- 1 tsp freshly grated nutmeg, divided
- 1 cup heavy cream
- 1 tsp vanilla extract
- Bourbon, to serve, optional
Preparation
Step 1
In a large bowl, whisk the egg yolks till they are a light golden color, for about 1-2 minutes. Gradually add the 1/4 cup of sugar and the salt, beating until the sugar is completely dissolvd. Add the milk and half of the nutmeg, then beat until slightly frothy.
In a large bowl, use an electric mixer to beat the egg whites until they hold soft peaks. With the mixer running, sprinkle in 1 Tbl sugar and whip until the egg whites form stiff peaks. Fold the egg whites into the yolk mixture until light and airy with no lumps. Cover and refrigerate for at least two hours.
Just before serving, place the cold cream in a large chilled bowl. Use an electric mixer to beat until the cream forms soft peaks. With the mixer still running, gradually add the remaining 1 Tbl of sugar and the vanilla. Beat until a firm peak forms and there is no liquid left. Fold the whipped cream into the eggnog, sprinkle with the remaining nutmeg and serve. If you are spiking the eggnog, pour or spoon into glasses and add bourbon to taste to the individual glasses.