Eggnog for adults. Eggnog contains raw eggs, so it presents a small risk for food poisoning from salmonella or other bacteria. You can greatly lessen this already small chance by using fresh and properly refrigerated, high quality eggs and cracking them carefully to avoid contact between the interior of the egg and its shell, where contamination usually occurs. Great recipe for Eggnog for adults.
No need to fear raw eggs in this recipe.
The eggs are gently cooked to kill any potential bacteria.
The low and slow cooking not only cooks the eggs, it creates a luxurious consistency that pairs perfectly with a little brandy, bourbon, or dark rum.
You can have Eggnog for adults using 6 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Eggnog for adults
- You need 12 of large eggs.
- You need 1 of pound powdered sugar.
- You need 2 cup of good sour mash whiskey or bourbon.
- You need 1 quart of milk.
- It's 2 cup of white rum it's ok to use cheaper brand, the whiskey is domininate flavor.
- Prepare 1 quart of heavey whipping cream.
Great recipe for Eggnog for Two (or Three). Sometimes I just want to make a small batch of eggnog for two or three people, but all the recipes I found make seem to make gallons! Use this recipe when it's just you and a guest or two. Fun Kids Jokes was created by parents as a safe place for other parents and their children to find something funny to giggle at.
Eggnog for adults step by step
- Seperate the eggs. You really should use the 3 bowl method. Put the yolks in a large bowl preferably of a stand mixer. Put the whites in refrigerator in a covered container..
- Beat the yolks till light & lemon colored. In a Kitchen Aid using the paddle, this takes 3-5 minutes on medium speed..
- Sift the powdered sugar into a seperate bowl. This will insure that there are no lumps..
- Beat the powdered sugar into the egg yolks. Add slowly & scrape down the sides of the bowl until it is thoroughly incorporated. This will be thick & heavey..
- Starting with a teaspoon at a time, beat the whiskey into the yolks & sugar. Continue adding slowly with mixer running at low speed. Scrape bowl often. If you try to rush this step, the mixture will curdle. Cover loosely with plastic wrap & let sit at room temperature 1 hour for the eggy taste to lighten..
- Beat the quart of milk into the yolks, sugar, whiskey mixture. This is easier with a hand mixer..
- Beat the 2 cups of rum into the mixture. Cover & refrigate at least 4 hours. Longer is fine. This allows the flavors to mellow..
- If you are going to serve this in a punch bowl, whip the cream to barely soft peaks & fold into the base mixture. Beat the egg whites to the stiff peak stage & fold into the mixture. Serve in punch cups & laugh at each other's foam mustaches..
- If you are going to put in jars, I use quart canning jars, just pour the quart of cream into the base mixture & beat till uniformly mixed. Beat the egg whites to stiff peaks & stir into the eggnog. Beat with a hand mixer till smooth. Cover & refrigerate..
- The egg whites will form a foam crust. Beat this down into the liquid. Scrape bowl. Pour or ladle into jars. The foam will rise to the top. Shake the jars & top up. The whole batch makes about 4 & a half quarts. I usually pour from the not full jar to top the rest of the jars..
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