Egg Nog
This is a riff on the “Elixir Egg Nog” recipe from Fresh Victor Cocktails (FreshVictor.com).

Serve mixed with whatever liquor you prefer, though most traditional is a nice aged bourbon or rum. Pretty darn good “virgin” also.
Egg Nog
This is a riff on the “Elixir Egg Nog” recipe from Fresh Victor Cocktails (FreshVictor.com).

Serve mixed with whatever liquor you prefer, though most traditional is a nice aged bourbon or rum. Pretty darn good “virgin” also.
Servings
5cups
Servings
5cups
Ingredients
  • 8 Large Eggs — Maybe a little more for small/medium eggs or a little less for jumbo, but precision is not that important.
  • 2cups granulated sugar — or substitute other favorite sugars, matching by weight. 1 cup granulated = 7oz (200g). Superfine (a.k.a. “caster sugar” or “bakers sugar”) mixes most easily. I WILL be experimenting with a half/half brown/white sugar mix.
  • 3cups dairy — Traditional is half & half or heavy cream. Whole, low fat or skim milk also work but won’t be as rich. Fresh Victor folks say you can even go dairy free by substituting 1/3rd oatmeal and 2/3rds almond milk mixed in a blender until smooth (shudder).
  • 1tsp ground nutmeg — This is a key ingredient. It’s real easy to grate it fresh with whole nutmegs and a zester/microplaner. Fresh is much, MUCH more flavorful than pre-ground.
Instructions
  1. Separate the eggs yolks from the whites.
  2. Beat both well, The whites should come to a froth, but not until they start to stiffen a la meringue.
  3. Add half of the sugar into the whites, and the other half into the yolks, and mix well.
  4. Fold the yolks into the whites.
  5. Add the dairy and mix well.
  6. Bottle and store in the refrigerator.
  7. When serving, a little fresh grated nutmeg on top is a nice touch.