Vanilla Bourbon Eggnog
You can leave the eggnog for a a couple of weeks safely in your refrigerator. Mine never lasts that long and I drink after a couple of days.
Ingredients
- 6 medium free-range Jersey Eggs separated ( freeze the egg whites until needed )
- 150 gr Vanilla Caster Sugar
- 500 ml Full fat Jersey Milk
- 400 ml thick Jersey Double Cream
- 300 ml quality Bourbon
- 100 ml Sweet Cream Sherry
- 1 Vanilla Pod opened and seeds removed
- Freshly grated nutmeg to taste
To Decorate Glasses
- 1 free-range Egg White
- 25 gr Caster Sugar
- 5 gr ground Cinnamon
Equipment
- 3 500 ml bottles with lids
Instructions
- Whisk one hundred grams of the vanilla caster sugar together with the egg yolks in a large bowl until the mixture is pale yellow and thick. This is very similar to making a Sabayone sauce.
- Pour the egg whites into a plastic container, seal and refrigerate.
- Pour in the milk, double cream, bourbon, and sherry. Add the vanilla and a pinch of the freshly grated nutmeg and carefully whisk together.
- Sterilise three five hundred millilitre bottles with lids and dry. Pour in the egg mix, seal and store in the fridge overnight.
- When ready to serve, place one egg white into a small bowl and whisk using a folk. Mix the sugar and cinnamon together. Dip the rim of your glasses into the egg white and then the cinnamon sugar. Set aside.
- In a second scrupulously clean bowl whisk up the remaining egg whites. When they are bubbly and white but still sloppy add the remaining sugar and whisk to a peak. It’s best to use an electric whisk for this.
- Carefully pour the egg mix into the prepared glasses and top with a snowy peak of egg white.
Notes
Sulphites in the sherry Tried this recipe?Let us know how it was!