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Eggnog

6 fresh egg yolks
1 cup confectioners' sugar
2 cups good quality bourbon
1 cup cream
1 1/2 cups milk
6 fresh egg whites
Pinch sea salt
1 nutmeg

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