Do you remember that bottles of Cognac you bought, to make your winter punch? Now, it’s time to use the rest of the bottles! Christmas and winter holidays means eggnog, and here is how you can make yours delicious one at home.
You will need:
600 ml a VSOP Cognac of your choice
12 egg yolks
12 egg whites
150 g superfine sugar
1/2 teaspoon of grated nutmeg (or spices of your choice such as vanilla and cinnamon)
1 whole nutmeg
1000 ml milk (3,5% fat)
250 ml heavy cream
Note: You can scale down/up the recipe
2 medium size pots
1 large pot
whisk or hand mixer
grater (for the grated nutmeg garnish)
1) Into a pot, add the egg white and whip until soft peaks form.
2) Into another pot, add the egg yolks and whisk until you achieve a light and fluffy texture.
3) Slowly add the sugar and the Cognac and continue to whisk.
4) Into the 3rd and the largest pot, combine the milk, the heavy cream, 1/2 teaspoon of grated nutmeg, the egg yolk mixture and finally the egg whites mixture and give it a very light whisk (not to destroy the thick but airy texture).
5) Transfer the mixture into the bottles and keep in the fridge. It will last for up to 1 week.
6) Serve straight from the bottle, into your glass and grate some nutmeg on the top, to garnish.
Safety tips / Handling eggs:
– When working with raw eggs, be sure that they are fresh and free of cracks or damaged cells.
– Check the dates on the container.
– Pasteurized eggs are available and a good choice for drinks because the pasteurization process is designed to kill any bacteria inside the egg.
– Store them in the coldest part of your refrigerator.
– Consider using “egg products” as an alternative to raw eggs: This are essentially processed eggs that are sold whole or as whites or yolks alone.
– Give the eggs the water test: For drinks, the ones that sink to the bottom are best, because they are the most fresh. If the egg floats, discard it, as it is no longer edible.
More information to be found here: