For this recipe, I tried to make it as simple as possible. I didn't separate out the eggs and just whisked it all together. The result is something much smoother and less frothy. The consistency is similar to store bought eggnog.
Let it cool in the fridge for about a day before serving.
Use cheesecloth while pouring it from the stand mixer into the containers to ensure no egg gets in.
Makes about 2 quarts (2L), serving 12 to 16
Ingredients
- 8 eggs
- 2/3 c sugar
- 3 c whole milk
- 2 c heavy cream
- 1 1/2 c Maker's Mark
- 1 tsp Salt
- Freshly grated nutmeg, to garnish
Instructions
1
I made this up. We'll see how it turns out.
2
Add eggs and sugar to stand mixer and beat at medium-high speed for about 2 minutes total. Add milk, salt, cream, and alcohol and mix on low speed to combine.
3
Serve by pouring into goblets and garnishing with grated nutmeg.