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Ingredients
| eggs: 3 (large//separated) |
| granulated sugar: 1/2 cup |
| Kosher salt |
| dark rum: 1/2 cup |
| bourbon: 1/4 cup |
| brandy (Cognac): 2 Tbl |
| whole milk: 2 cups |
| heavy whipping cream (fluid): 1 cup |
| whole nutmeg: 1/2 tsp (freshly grated) |
| pure vanilla extract: 1/2 tsp |
Triple-Shot Eggnog
Credit: Food.com
User rating:
-
Prep Time
240 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- Whisk the egg yolks in a large bowl until they just begin to turn a lighter shade of yellow. Add the sugar and a pinch of salt and whisk until thick and pale yellow.
- Whisk in the rum, bourbon, and brandy until well combined and then whisk in the milk, cream, nutmeg, and vanilla until blended. Chill the mixture, covered, for 4 hours or overnight. Keep the egg whites chilled separately in a medium bowl.
- Before serving, whip the egg whites to stiff peaks with a hand-held mixer. Fold the whipped egg whites into the chilled yolk mixture.
- Serve immediately, sprinkle with a little freshly grated nutmeg, or chill for up to 4 hours. Whisk the eggnog until smooth before serving.