Eggnog is the quintessential Christmas drink—holiday parties just wouldn’t be the same without it—but the ubiquitous store version doesn’t hold a candle to this preparation – a veritable cloud of fluff and booze.
Adapted from Saveur
Yield: 6 servings
- 2 cups milk
- 3/4 cup sugar
- Pinch salt
- 1 vanilla bean, split lenghtwise
- 4 large eggs, separated
- 1 cup bourbon
- 2 oz. dark rum (we like using Old New Orleans Cajun Spice Rum with hints of cinnamon, nutmeg, ginger, and cloves)
- 1 cup cold heavy cream
- Nutmeg, freshly grated
Gently heat milk, 1/2 cup of sugar, and salt in a medium, heavy-bottomed pot. Scrape the seeds from the vanilla bean and add the seeds and pod to the pot. Over medium heat, stir the liquid until the sugar dissolves. The milk does not need to get very hot to accomplish this.
Whisk egg yolks in a bowl until pale yellow. Drizzle in about a cup of the warm milk mixture, whisking constantly. Now that the eggs have been warmed, add the yolks and milk mixture into the pot. Stir over medium heat, about 5 minutes, until the mixture coats the back of a spoon. Strain into a large bowl and set aside to cool.
Add bourbon and rum. Place in refrigerator to chill.
Whisk egg whites and the remaining sugar in a bowl, until soft peaks form. In another bowl, whisk heavy cream until soft peaks form. Fold each of these into the cold eggnog. Pour into cups and grate nutmeg over each.