The Best Eggnog Recipe Ever!

It’s the most wonderful time of the year once more. So I thought I would share something to help you make merry while you deck the halls: the best eggnog recipe ever! Now I know that not everyone is a fan of this rich and creamy seasonal drink. However, this version is so great that I believe it can convert just about anyone. Traditionally, rum plays the starring role in a nog. In this one though, the headliner is whisky. While some may prefer Scotch whisky or bourbon, I prefer the smooth, caramel flavour of Canadian whisky. So, choose your favourite liquor and whip up a batch of the best eggnog recipe ever.

Ingredients:

• 6 eggs (room temperature)
• 168 ml (3/4 cup) sugar
• 473 ml (2 cups) whipping cream (chilled)
• 473 ml (2 cups) milk
• 473 ml (2 cups) Canadian whisky
• 30 ml (1 oz) Jamaican rum

Method:

1. Separate eggs. Add 112 ml (1/2 cup) sugar to yolks while beating. Beat to a creamy consistency. If using a stand mixer, transfer to a different bowl and wash stand mixer bowl.
2. Whip egg whites until very stiff. (They should not slip out of bowl but instead need a scraper to move them.) Beat 56 ml (1/4 cup) sugar into stiff egg whites.
3. Fold beaten egg yolks into beaten whites until smooth. Transfer to a different bowl. Wash stand mixer bowl.
4. Whip cream until stiff.
5. Fold egg mixture into whipped cream until smooth.
6. Mix milk, whiskey and rum into mixture. Stir thoroughly.
7. Chill. Serve very cold. Makes 2.37 litres (10 cups)

To me, one of the things that makes this the best eggnog recipe ever is how frothy it is. It’s so thick that you may just want to serve it with spoons! And another wonderful accompaniment: my Truffle Cashews ‘Comme le Ritz‘. This delectable pairing makes for a Joyeux Noël indeed!

Add a touch of ‘la vie en rose‘ to your home. You can order our Lavender Bee Tea Towel or Eiffel Ornament from the Boutique.

Cuisine Tip: There is a science to whipping certain ingredients. Egg whites whip up best when at room temperature, and cream, when chilled. Always use a clean bowl when whipping to avoid cross-contamination and ensure the fluffiest of whips.