Aged Eggnog Cocktail recipe

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Ingredients

3 pasteurized eggs, separated
3 tablespoons white sugar, divided
1 cup whole milk
1 (1.5 fluid ounce) jigger brandy
1 (1.5 fluid ounce) jigger bourbon
1 (1.5 fluid ounce) jigger molasses rum
1 cup heavy whipping cream

Nutrition Info

275.5 calories
carbohydrate: 9.4 g
cholesterol: 151.4 mg
fat: 18.5 g
fiber: : -
protein: 5.3 g
saturatedFat: 10.7 g
servingSize: -
sodium: 66.6 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat yolks with an electric mixer until pale yellow in color. Slowly beat 2 tablespoons sugar into yolks for 30 seconds, beat in milk, brandy, bourbon, and rum until smooth.

  2. Beat egg whites using an electric mixer until soft peaks form, add 1 tablespoon sugar and beat for 20 seconds. Fold egg white mixture into egg yolk mixture.

  3. Beat heavy cream in a separate bowl using an electric mixer until soft peaks form, add to egg mixture. Gently fold mixture together, store in a glass container in the back of a refrigerator that is 45 degrees F (7 degrees C) or colder, at least 1 week and up to 1 month.

Recipe Yield

6 servings

Recipe Note

Mellow eggnog for the masses. When ready to serve, mix the eggnog with a hand mixer and serve in a chilled coupe. Top with a pinch of freshly ground nutmeg.

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