1. In the bowl of a stand mixer, beat the egg yolks until they lighten
in color. Gradually add 1/3 cup sugar and continue to beat until it
is completely dissolved.
2. Add milk, cream, bourbon, and nutmeg, stir to combine, transfer
to a large bowl, and refrigerate for a few hours.
3. Place egg whites in the bowl of a stand mixer and beat to soft
peaks. With the mixer still running, gradually add 1 tbsp sugar and
beat until stiff peaks form.
4. Just prior to serving, fold whisked egg whites into chilled eggnogs.
5. Pour into glasses, garnish with nutmeg powder, and serve.
Recipe for cooked eggnog:
1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add 1/3 cup sugar and continue to beat until it is completely dissolved, set it aside.
2. Place a medium-sized saucepan over high heat, combine milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from heat and gradually temper the hot mixture into the egg and sugar mixture.
3. Return everything to the pot and cook until the mixture reaches 160 ° F.
4. Remove from heat, stir in bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
5. In a medium mixing bowl, beat egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beatuntil stiff peaks form.6. Fold whisked egg whites into chilled eggnog, transfer to glasses, garnish with nutmeg powder and serve.
1. Eggnog dates to 14 th century, when medieval Englishmen enjoyed a hot cocktail known as posset. Posset didn’t contain eggs. The Oxford English Dictionary defines posset as “a drink made of hot milk curdled with ale, wine, or the like, often sweetened and spiced.Over the years eggs joined in on the festive fun.
2.According to some etymologists, eggnog comes from the word “noggin,” which referred to small wooden mugs that were often used to serve a drink that resembled eggnog. Others propose a similar story, but explain that eggnog comes from the Norfolk slang word “nog”, to refer to the strong ales that were often served in these mugs.
1. Not only do you need sunshine for vitamin D, but also sunny egg yolks, which are high in good cholesterol. Good cholesterol fortifies your body with vitamin D, which helps in calcium absorption.
2. Egg yolks are also rich in lecithin which is essential for your liver.