Two things make eggnog great: egg yolks, and booze. If you're not willing to do one or the other, skip it - no reasonable eggnog lover should compromise.
Here's the best recipe for eggnog you'll ever taste. It's like drinking the richest ice cream on the planet and was devised by Rob Kasper, a food writer in Baltimore who relishes his drinks as much as his eats.
Fair warning: If you're worried about raw eggs, you're S.O.L. There's no substitute for the real thing in this recipe. Yep, there's a risk - 10,000 in 1 or so get sick from raw eggs. Not sure on the stats when booze is added; it may have some preventative effect. At least you'll smile all the way to the john.
Rob Kasper's Eggnog
- 2 cups bourbon
- 1-1/8 cups sugar
- 6 egg yolks, beaten
- 4 cups whipping cream
bourbon and sugar in a mixing bowl. Let sit overnight if you can wait.
If not, don't worry. Beat egg yolks until they approach viscous yellow
bliss. Add to bourbon mixture. Mix well. Cover and let sit in
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refrigerator at least 2 hours. Whip cream and add to bourbon mixture.
Nog starts off very creamy and becomes soupy the longer it survives.
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