This holiday season have your eggnog the old-fashioned way: with real eggs.
This stuff is incredible, and it couldn’t be easier to make. Here’s a step-by-step recipe to guide you to eggnog bliss.
All Photos: Joe Lingeman
Add 1 cup sugar to 6 egg yolks and whisk by hand or with a mixer until the mixture is smooth, creamy, and light (use pasteurized eggs or pre-cook the base if raw eggs are a concern)
All Photos: Joe Lingeman
Whisk in 2 cups milk, 1 cup cream, and bourbon, rum or cognac (if using).
All Photos: Joe Lingeman
Cover the bowl and refrigerate for at least 1 hour.
All Photos: Joe Lingeman
Just before serving, whisk 6 egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks.