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Before you jump to Eggnog for adults recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Cash.
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From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty straightforward to live green, after all. A lot of it truly is basically using common sense.
We hope you got benefit from reading it, now let’s go back to eggnog for adults recipe. You can cook eggnog for adults using 6 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to cook Eggnog for adults:
- Provide 12 large eggs
- Provide 1 pound powdered sugar
- Provide 2 cup good sour mash whiskey or bourbon
- Prepare 1 quart milk
- Use 2 cup white rum it's ok to use cheaper brand, the whiskey is domininate flavor
- Use 1 quart heavey whipping cream
Instructions to make Eggnog for adults:
- Seperate the eggs. You really should use the 3 bowl method. Put the yolks in a large bowl preferably of a stand mixer. Put the whites in refrigerator in a covered container.
- Beat the yolks till light & lemon colored. In a Kitchen Aid using the paddle, this takes 3-5 minutes on medium speed.
- Sift the powdered sugar into a seperate bowl. This will insure that there are no lumps.
- Beat the powdered sugar into the egg yolks. Add slowly & scrape down the sides of the bowl until it is thoroughly incorporated. This will be thick & heavey.
- Starting with a teaspoon at a time, beat the whiskey into the yolks & sugar. Continue adding slowly with mixer running at low speed. Scrape bowl often. If you try to rush this step, the mixture will curdle. Cover loosely with plastic wrap & let sit at room temperature 1 hour for the eggy taste to lighten.
- Beat the quart of milk into the yolks, sugar, whiskey mixture. This is easier with a hand mixer.
- Beat the 2 cups of rum into the mixture. Cover & refrigate at least 4 hours. Longer is fine. This allows the flavors to mellow.
- If you are going to serve this in a punch bowl, whip the cream to barely soft peaks & fold into the base mixture. Beat the egg whites to the stiff peak stage & fold into the mixture. Serve in punch cups & laugh at each other's foam mustaches.
- If you are going to put in jars, I use quart canning jars, just pour the quart of cream into the base mixture & beat till uniformly mixed. Beat the egg whites to stiff peaks & stir into the eggnog. Beat with a hand mixer till smooth. Cover & refrigerate.
- The egg whites will form a foam crust. Beat this down into the liquid. Scrape bowl. Pour or ladle into jars. The foam will rise to the top. Shake the jars & top up. The whole batch makes about 4 & a half quarts. I usually pour from the not full jar to top the rest of the jars.
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