Spiked Eggnog Recipe | CDKitchen.com

directions

Separate eggs. In electric mixer, beat egg yolks with sugar until thick and lemon-colored. Slowly add bourbon and cognac, while beating at slow speed. Chill several hours.

Add salt to egg whites and beat until almost stiff, or until beaten whites form a peak that bends slightly. Whip cream until stiff. Fold whipped cream into yolk mixture, then fold in beaten egg whites. Chill one hour.

When ready to serve, sprinkle with nutmeg.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

sas72 REVIEW:
February 13, 2014

Been meaning to write this review for months now. This is an excellent eggnog. I absolutely loved the addition of cognac to it. It increases the cost to make it of course but it's outstanding. Also, in response to the review about it being too thick. I agree that you don't beat it like dessert topping but also letting it chill in the fridge should also "deflate" it a bit. It is still a thick eggnog because it's REAL eggnog, not the doctored up milk-like stuff you buy in a jug at the store. I highly recommend trying this recipe to anyone that wants a really amazing eggnog.
shelly REVIEW:
December 24, 2008

holy crap...it was thick!! maybe i'm just a beginner but wow... it had the consistanty of pancake batter!! haha! Not a good time!
- CDKitchen Reply:
  
  : I'd beat the egg whites and cream less. The cream shouldn't be beaten like you are using it for a dessert topping, only until it begins to thicken.

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