After the end of last season’s store supplied eggnog, I was forced to find other means of providing myself this necessity. Yes, eggnog is a year round delight. I make it so often that I know eggnog by heart. One might say I have nog on the noggin’..

After all, eggnog is the first and most crucial part of that spiritual experience I call the eggnog latte. There is no substitute for its ability to impel a person out of their cozy warm bed. Espresso should never have to do that alone!

Eggnog can also have the opposite effect when enjoyed with an added touch of bourbon (3 oz is a good place to start); sends me back to bed happily and without fail!

For this recipe I like to use:
An immersion blender with whisk attachment
Two mason jars (a pint and a half gallon)

In the smaller mason, whip:
4 egg whites
1 Tbsp sugar

In the half gallon jar, whip:
4 yolks
1/3 cup sugar

Then add:
2 cups half and half (or milk)
1 cup heavy whipping cream (or half and half)
Freshly grated nutmeg

Fold the egg white mixture in lastly and chill (variations in milk type are suggested to help you find your preferred consistency.)


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