AGE your raw egg eggnog

Ingredients

• 2 pieces Large Eggs (fresh, room temperature)
• 237 ml Heavy Cream (cold, for whipping to soft peaks)
• 237 ml Whole Milk (optional – can use additional heavy cream for richer texture)
• 100 g Granulated Sugar (adjust to taste; can use superfine for quicker dissolution)
• 118 ml Bourbon (50% ABV, good quality)
• 236 ml Dark Rum (clear or aged, 40% ABV)
• 118 ml Rye Whiskey (adds spice note; optional if you prefer all rum)
• 1 tsp Ground Nutmeg (for garnish)

Instructions

1. Whip the Cream

   Chill a mixing bowl and whisk, then pour 237 ml cold heavy cream into the bowl. Whisk on medium speed until soft peaks form, stopping before the cream looks curdled like cottage cheese.

   Time: PT5M

2. Combine Eggs and Alcohol

   In a separate large bowl, crack the two eggs and beat lightly. While whisking, slowly drizzle in the combined 355 ml of bourbon, rum, and rye whiskey (add the spirits gradually to prevent protein precipitation).

   Time: PT5M

3. Add Sugar

   Stir in 100 g granulated sugar until fully dissolved.

   Time: PT1M

4. Incorporate Milk or Additional Cream

   Pour the 237 ml whole milk (or extra heavy cream) into the egg‑alcohol mixture and mix until smooth.

   Time: PT1M

5. Fold in Whipped Cream

   Gently fold the previously whipped cream into the mixture until evenly combined, being careful not to deflate the foam.

   Time: PT2M

6. Transfer and Seal

   Transfer the finished eggnog to a sealable container. Place the lid slightly ajar (or cover with a cloth) to allow gases to escape.

   Time: PT1M

7. Age in Refrigerator

   Refrigerate the container for at least 2 weeks, preferably 3 weeks, before serving. Stir gently before each use.

   Time: PT0M

   Temperature: 4°C

8. Serve

   Pour chilled eggnog into glasses, dust lightly with ground nutmeg, and enjoy.

   Time: PT1M

   Temperature: 4°C

Nutrition Facts

Calories

584

Protein

8 g

Carbohydrates

30 g

Fat

45 g

Fiber

0 g