Eggnog
Serves 20-24
Ingredients
In Bowl of Stand Mixer
- 6 egg yolks
- ½ cup sugar
- 4 cups heavy cream
- 4 cups half & half
- seeds of 1 vanilla bean
- ½ tsp freshly-grated nutmeg + extra for serving
- pinch of sea salt
In Separate Bowl #1
- 2 cups heavy cream
- 2 tbsp sugar
In Separate Bowl #2
- 6 egg whites
- 2 tbsp sugar
Liquor/Liqueur
- ½ cup Grand Marnier
- ½ cup brandy
- ½ cup spiced rum
Special Equipment
- stand mixer
- large mixing bowls
- whisk
- microplane or nutmeg grater
- punch bowl & ladle
How-to
Make Eggnog Base
- Beat egg yolks in a stand mixer with a whisk attachment on high speed until thick and ribbony, about 4-5 minutes
- With mixer still running, slowly add in ½ cup sugar
- Add 4 cups of the heavy cream into the egg yolk mixture, along with the half & half. Stir with a spatula until combined
- Split vanilla bean, scrape the seeds and add them into the mixture, along with nutmeg and sea salt
- In a separate bowl, whisk 2 cups of heavy cream until it reaches soft peaks. Whisk in 2 tbsp of sugar. Set aside
- In a third bowl, whisk egg whites to soft peaks. Set aside
- To the bowl of egg yolk mixture, add all liquors/liqueurs. Mix to combine
Combine Ingredients & Chill
- Fold in whipped whites and whipped cream into egg yolk/liquor/liquers mixture
- Chill at least an 1 hour before serving, then ladle into cups and garnish with freshly-grated nutmeg