EGGNOG IN GLASS BOTTLE RECIPES

Steps:

• Using a cake mixer with the whisk attachment, place egg yolks and sugar and beat well until pale in colour, fluffy and double in size (You also can do this step by hand using a whisk)
• Into a small pan add milk, cream, sugar, all the spuces, vanilla and bring to the boil on a medium heat
• Once the milk has reached boiling point, strain the mixture into a jug and slowly add the mixture into the egg yolk mixture little by little while it is still hot.Make sure you whisk it while pouring the hot milk, if not the egg will get curdled.
• Once both mixes are fully mixed in, add that whole mixture into a clean pot and keep it on a low fire while whisking so the eggs don't get curdled until thick. To check the consistency, draw a line from your finger in the middle of the spoon, if the mixture doesn't pour down and the line stays in its place, then the mix is ready to be taken off from the fire.Quickly take it off from the fire and pour it out into a new bowl, to stop the mixture from cooking
• Let it cool down in the fridge completely
• Once the mixture is cooled down, add the bourbon in and leave it overnight
• When you are ready to serve. Whisk the egg whites using a cake mixer with the whisk attachment until fluffy and soft peaks are formed
• Gently fold the egg whites into the whole mix and serve