I’m not normally an egg nog fan as I’ve always found them too heavy a drink, but I wanted to make a late night warm drink for a few people one day and with Christmas around the bend, I thought I’d give Egg Nog another try.
Throwing in some Bourbon gives the egg nog a bit more personality and helps warm you up on a cold winters night! I’ve modified the original recipe to use semi-skimmed milk and low fat cream to make the drink light but still creamy.
INGREDIENTS – Serves 3-4 Cups
2 egg yolks
2 tablespoons
1/2 pint 1% milk
1/2 cup low fat cream
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1/2 teaspoon freshly grated nutmeg
2 egg whites
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 2 tablespoons sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat and stir in the bourbon.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1/2 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.