Eggnog

Caitlin made her eggnog with raw eggs and I must acknowledge that if you do not have access to good eggs that can be eaten raw, I recommend heating them to 170 degrees with the milk.  Otherwise, we simply separated the yolks from the whites, whisked the whites until fluffy and added the yolks to the milk.   The fluffy egg whites was folded into the yolk/milk mixture with the added spices and it was delicious!

4 eggs separated3 Tablespoons sugar2 cups milk1/3 cup bourbon or spiced rum1/3 cup Cognac or other brandy1 teaspoon vanillaGarnish: freshly grated nutmeg

Note:  It will be good to have an instant-read thermometer for heating the milk and eggs.

Whisk the egg whites until fluffy. In a 2-quart heavy saucepan, bring milk to a boil and turn down to a simmer. Whisk together egg yolks and sugar in a large bowl, then add hot milk in a slow stream, whisking the entire time.  If you have a stand mixer, this can be done using the whisk attachment.  Pour mixture back into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer (approximately 6 to 7 minutes).

Pour the warm egg yolk milk mixture into a large bowl and gently add the fluffy whites. Fold them in carefully. Add bourbon, brandy, and vanilla. Cool completely, uncovered.

Photo Credit:  Edsel Little