THE BEST COGNAC RECIPES

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THE BEST CLASSIC EGGNOG | SOUTHERN LIVING



The Best Classic Eggnog | Southern Living image

Five ingredients are all you need to make the perfect eggnog.

Provided by Sheri Castle

Yield 1 quart

Number Of Ingredients 6

4 large eggs, separated
? cup plus 1 tablespoon sugar
2 cups whole milk
2 cups heavy cream, divided
½ teaspoon freshly grated nutmeg, plus more for garnish
? cup bourbon, brandy, cognac, or rum, or to taste (optional)

Steps:

  • Beat the egg yolks until thick and pale yellow in a medium-size bowl with a mixer set to high speed. Gradually add ? cup sugar and continue beating until the sugar dissolves.
  • Stir together the milk, 1 cup cream, and ½ teaspoon nutmeg in a small saucepan. Bring just to a simmer over medium heat. Whisking constantly, add the warm milk mixture to egg yolk mixture in a slow, steady stream. Pour into the saucepan and cook over medium heat, stirring constantly with a heat-proof spatula until the mixture thickens slightly and reaches 160°F. Pour into a bowl. Stir in the liquor, if using. Cover and refrigerate until chilled.
  • Just before serving, beat the egg whites to soft peaks in a medium-size bowl with a mixer set to high speed. Add the remaining 1 tablespoon sugar and beat to firm peaks. Fold into the chilled base mixture.
  • Beat the remaining 1 cup cream to stiff peaks, and then fold into eggnog. (Alternatively, fold half the whipped cream into the chilled base and spoon the rest on top as garnish.)
  • Serve chilled, garnished with nutmeg.

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