Welcome the holiday season—and your guests—with a batch of creamy, delicious eggnog. This recipe features brandy and bourbon and a touch of nutmeg for a delightfully spicy sipper.
YIELD: Serves 4 to 6
Ingredients
- 1 cup heavy cream
- 6 tablespoons sugar
- 2 large eggs
- ½ teaspoon freshly grated nutmeg
- ⅛ teaspoon salt
- ¼ cup brandy
- ¼ cup bourbon
- ¾ cup whole milk
Directions
Place heavy cream and sugar in the blender. Select a low speed and blend, gradually increasing the speed to HIGH until the cream is just whipped, 15-20 seconds. Do not overmix. Remove about ½ cup of whipped cream from blender, set aside in a bowl and refrigerate.
Add all remaining ingredients to the blender and blend on medium speed until blended, about 15 seconds. Chill eggnog in the refrigerator in the blender jar for at least 1 hour. Just before serving, add reserved whipped cream to the blender and PULSE 2 to 3 times.
Pour eggnog into cocktail glasses, garnish with additional grated nutmeg, and serve immediately.
Recipe from our friends at Sub-Zero, Wolf, and Cove.
