Ingredients for 6 servings:
- 1 copper mixing bowl for whipping up the egg whites
- 4 - 6 holiday Copper eggnog cups for drinking
- 4 eggs
- 1/3 cup of sugar
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces Bourbon (floaters can be added later…)
- 1 tsp freshly grated nutmeg
Separate the Eggs into yolks and whites. Test your bourbon. Set the egg whites aside along with a spoonful of the sugar. In a bowl (it can be your copper bowl), beat the yolks until they lighten in color and then gradually beat in the sugar until completely dissolved. Stir in the milk, cream, bourbon and nutmeg. Set this aside. Let it sit for a bit while you test your bourbon again, now with a smidge of nog. We’re building something beautiful here.
Pour the egg whites into your clean copper bowl, beat them into soft peaks. Add the spoonful of sugar and continue to whisk into stiff peaks. Copper and egg whites have a magical relationship, peaking faster, remaining firmer and fluffier when used. Try a dollop of that with a chaser of bourbon, exquisite.
Whisk these beautiful, peaky egg whites into the nog mixture and chill. It’s ok, take a large spoonful of this lusciousness with one last shot of bourbon to preview the symphony in your mouth.
Finally, serve up the fluffiest, most velvety eggnog anyone has ever tasted.
For warm or chilled eggnog. Do not serve hot! You will curdle your nog and heat the cup up too hot to handle!
