Evan Williams Eggnog Recipe
This Evan Williams Eggnog Recipe offers a delightful blend of sweetness and the distinctive character of Evan Williams Bourbon.
Ingredients
- 1 cup Heavy cream
- 1 1/2 cups Evan Williams Bourbon
- 6 large eggs (separated)
- 1 cup Granulated sugar
- 1/2 teaspoon Ground nutmeg
- 2 cups Whole milk
- 1 teaspoon Vanilla extract
- You can garnish with whipped cream and additional nutmeg if you like
Instructions
- Combine the egg yolks and sugar in a large mixing bowl and whisk until well combined.
- Heat the milk, cream, and nutmeg over medium heat until they begin to steam, but do not boil.
- Whisk constantly until everything is combined before adding the hot milk mixture to the egg yolk mixture.
- The mixture should thicken and coat the back of a spoon after heating over low heat, stirring constantly. There is a risk of curdling the eggs if it is allowed to boil.
- Stir in the bourbon and vanilla extract after removing the mixture from the heat.
- Separately, beat the egg whites until stiff peaks form.
- The egg whites should be gently folded into the eggnog mixture until everything is combined.
- Refrigerate the mixture for at least 2 hours, or even overnight.
- Garnish with whipped cream and nutmeg, if desired.
Notes
- Avoid curdling by adding bourbon slowly and using room temperature ingredients.
- Be cautious not to overmix, especially after adding whipped egg whites, to maintain the airy texture.
- Taste the eggnog before chilling and adjust sweetness if needed.
- Ensure nutmeg is not overlooked; it's a crucial component of the signature flavor.