December 12, 2012 10:07:20 AM
For me, eggnog season can't come soon enough. As soon as Halloween is packed away, I buy a quart of my favorite eggnog at the grocery store. I drink it little by little, spiked and not. I make eggnog cappuccinos in the morning and eggnog milkshakes at night. On the weekends, there is nothing like French toast made with eggnog.
But the best eggnog of the season is the frothy cloud-like homemade eggnog I make for Christmas cocktails. I should mention that while I use raw eggs in my recipe, you should feel free to use pasteurized eggs if that concerns you. The results will be just as good.
Because there are so few ingredients, it is essential that the eggs and milk be as fresh and as high quality as you can find.
Superfine sugar dissolves more easily than traditional white sugar, producing a smoother, creamier texture. If you don't have it on hand, you can make your own by pulsing regular granulated white sugar in a food processor. I like making the eggnog without alcohol, then spiking individual servings with bourbon. That way, you can serve everyone from the same bowl.
Start to finish: 2 hours 15 minutes (15 minutes active)
4 large eggs, yolks and whites separated
1/4 cup, plus 2 tablespoons superfine sugar
Pinch sea salt
2 cups whole milk
1 teaspoon freshly grated nutmeg, divided
1 cup heavy cream
1 teaspoon vanilla extract
Bourbon, to serve (optional)