I'm trying out this recipe for eggnog for the very first time this year. Well to be specific, I made it on 12/1/2018 and now I'm going to let it sit until Christmas and wait to find out if it is really going to be as good as the recipe says and if I will be able to give it to someone as a Christmas present.
I don't know about you but I love the idea of mixing something together and having to wait for 3 weeks for the result. Not that anything would happen if you start drinking the eggnog right away, technically nothing is missing. But you will definitely be able to taste the alcohol and you won't think you're drinking the best eggnog on earth. (It really isn't that bad right away, I just gave it a try!)
I really think that it's worth the try, especially since it's so simple and it's done in a super short amount of time. So if you are like me and like a little challenge at the last minute and are willing to wait 3 weeks for the result, this recipe is perfect for you.
I found the recipe on this blog, and since I have cooked, baked, and eaten lots of food from this blog, I believe that even this Christmas style eggnog will be delicious.
The recipe is truly as simple as it gets. You simply mix together raw egg yolks, sugar, whipped cream, and some alcohol. You fill up a few bottles, place them in the fridge (important!) and you are done. Then you just wait and wait and hopefully don't drink it all before Christmas comes. And if you are able to wait it out, after three weeks a miracle should happen.
And trust me, this eggnog really will not go bad, even though it contains raw egg yolks. The amount of alcohol will keep it from going bad, so under no circumstance use less alcohol than stated in the recipe. Also it needs to be in the fridge for the entire time. The reasoning, why's and how's are all answered on a web page chowhound.com.
And now on to the recipe:
Amount: Enough for one 500 ml / 17 oz bottle and a little bit to try out on the side.
3-4 egg yolks
80 grams / 2.8 of powdered sugar
1 cup (250 ml / 8,5 oz) of whipping cream
310 ml / 10,5 oz of bourbon (Jim Beam will be fine)
Get a bottle ready: fill a clean a half liter bottle with boiling water and let it sit for 10 minutes. Do the same with the bottle top. Pour the water out, let all the water drip out and leave it to cool.
Mix the egg yolks with the powdered sugar using a whisk. Now add the whipping cream and alcohol. Quickly mix everything together and fill the now cool half liter bottle. (For tasting always use a clean spoon). Close the bottle up nice and tight and place in the fridge for three weeks. By no means leave it out in room temperature!
And that is all! I'm going to be trying it out throughout the three weeks - once every week until Christmas. I will let you know if it really tastes like a Christmas miracle. Have a beautiful next few weeks, be merry, and if you try it out as well, please let me know how it turned out.