"Eggs, sugar, whole milk, heavy cream, nutmeg, brandy"
Chris Milligan, the Santa Fe Barman takes us to his home to create this classic concoction.
6 large eggs, separated
½ cup plus 1 tablespoon white sugar
2 cups whole milk
1 cup heavy cream
1 teaspoon nutmeg
In a mixing bowl, thoroughly combine egg yolks and sugar until they are the color of butter. Reduce speed and add nutmeg, milk and cream untilcombined. Remove the work bowl, and replace with egg whites. Add reaming
sugar to the egg whites, and beat to soft peaks. In parts, slowly whisk egg whites into the milk mixture. Store in an airtight comtainer for up to one week.
For cooked eggnog: Store egg white in an airtight container in the fridge. After you have made the milk mixture, put it in a saucepan over medium heat stirring occasionally until the milk mixture reaches a temperature of 165 degrees for 15 seconds. Cool in the fridge. Once cool, whip egg whites in to
soft peaks and mix and store as before.
To Serve: Put 1 ½ oz of brandy, rum, or bourbon in a small wine glass or old-fashioned glass. Pour in eggnog and stir to combine.
Use ½ t nutmeg, 1/8 t cinnamon, and 1/8 t clove
Use coconut milk instead of regular milk (Coquito)
Omit the egg whites and use ½ t cinnamon instead of nutmeg for
Add a touch of coffee or chocolate liqueur