Homemade Eggnog

Merry Christmas Canada, Wesołych Świąt Poland, and God Jul Sweden! I hope everyone has had an amazing Christmas filled with good food and laughter. I decided to spend this Christmas with Adam in Sweden–and it’s been nothing but wonderful. Scandinavian food is simply to die for; very fish based, for all you seafood lovers.


One thing missing from this years Christmas was the Eggnog. I couldn’t find it anywhere in Poland and sadly no where in Sweden either. …


So we decided to take matters into our own hands and make our own.  It turned out great.

Eggnog. an alton brown recipe 

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon (optional)
1 teaspoon freshly grated nutmeg
4 egg whites

In the bowl of a stand mixer, beat the egg yolks until they lighten in coluor. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon (optional), pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.


Hope Santa was nice.



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