Personalized Chef Aprons and More!
1. In an electric mixer or by hand, whisk together egg
yolks and 3/8 cup confectioners'
sugar until light, dense, and mixture forms a ribbon trail when whisk is lifted. While whisking,
very slowly add 1 cup bourbon. Cover this mixture, and refrigerate for one hour.
2. Whisk in remaining bourbon, then beat in cream and
milk. Add 1/2 cup more milk if it
is too thick. In another bowl, whisk egg whites with a pinch of salt, until fluffy. Slowly add
remaining confectioners' sugar while whisking; keep whisking until whites are shiny and hold
firm but not stiff peaks. Fold egg whites into egg yolk mixture.
3. To serve, ladle eggnog into small cups — demitasse
cups would work well — making sure
to get some foam on each. Grate a little nutmeg on top of each. Yield: 8 servings