Vintage Eggnog Magic: 18th-Century Recipe Unveiled
Our recipe stays true to the original methods, using simple, time-honored ingredients to bring out the rich, creamy flavors that have delighted generations.
Equipment
- 1 mixer
Ingredients
- 100 ml bourbon
- 100 ml dark rum
- 100 ml alcohol whiskey
- 6 whole eggs
- 600 ml heavy cream
- 500 ml light cream
- 1 tsp vanilla extract
- ½ tsp nutmeg
- 150 g white sugar
Instructions
- in a bowl add the eggs and start mixing
- while you are mixing the eggs, slowly, pour the alcohol so to get a homogeneous mixture
- add sugar and mix it until it gets thicker
- in a bowl add 600 ml of heavy cream and make it into whipped cream
- add some nutmeg
- add 1 tsp of vanilla extract
- pour the whipped cream into the bowl with the eggs and alcohol
- turn your mixer on slow to mix it in until everything is well combined
- final step is to add the light cream and keep on steering until you have the consistency you want
- put it in the fridge to cool down or in jars and almost close the lid, let it be a bit loose, it benefits from aging in the fridge 2 to 3 weeks and it enhances the flavors
- ready to serve and Jolly Merry Christmas