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Eggnog

Ingredients
  

  • 2 cups Whole Milk
  • 1 cup Heavy Whipping Cream
  • 6 Eggs separated
  • 2/3 cup Sugar divided
  • ¼ tsp Cinnamon
  • ¼ tsp Ground Nutmeg
  • 1 pinch of Salt
  • 1 tablespoon Tahitian Vanilla
  • 2 ounces Bourbon
  • 2 ounces Rum

Instructions
 

Makes approx. 4 servings

  • Warm up the cream and milk to a soft boil
  • Cream the yolks in a glass bowl with 1/3 cup sugar
  • Add the Vanilla
  • Temper the yolks by adding the HOT milk and cream mixture SLOWLY
  • Return to your pot on the stove and cook the eggs and cream mixture be careful NOT to boil (like the chef did in the video)
  • Transfer to a clean bowl
  • In another clean bowl with a mixer of by hand beat the white until you do not see any more yellow tint,  when it is very white add the sugar and beat to a soft peak.
  • Incorporate with the egg yolks mixture
  • Refrigerate for a few hours or better yet overnight
  • Decorate with Whipped Cream and Cinnamon Sticks

Notes

For the Tahitian Vanilla:  click here
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