Eggnog has been a popular cocktail since English settlers came to America. The bevy of eggs, dairy cows, and liquor made it an easy libation for the colonists to prepare. The drink has endured through the last few centuries, and continues to be on many holiday cocktail menus.
Making your own eggnog is quite simple and the rich, foamy texture is a vast improvement over anything you can buy at the store.
The Wolf Gourmet blender whips cream in less than 30 seconds and the rest of the ingredients come together in a few additional seconds. Using freshly grated nutmeg adds a nuance of spicy-sweet freshness.
This recipe is for a cocktail, but you can omit the alcohol for a spirit-free version.
Ingredients
- 1 cup heavy cream
- 6 tablespoons sugar
- 2 large eggs
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 1/4 cup brandy
- 1/4 cup bourbon
- 3/4 cup whole milk
Instructions
- Place heavy cream and sugar in the blender. Select MANUAL/SPEED LO and blend, gradually increasing the speed to HI until cream is just whipped, 15-20 seconds. Do not overmix. Remove about ½ cup of whipped cream from blender, set aside in a bowl and refrigerate.
- Add all remaining ingredients to blender and blend on MANUAL/SPEED 5 until blended, about 15 seconds. Chill eggnog in refrigerator in blender jar for at least 1 hour. Just before serving, add reserved whipped cream to blender and PULSE 2 to 3 times. Pour eggnog into cocktail glasses. Garnish with additional grated nutmeg and serve immediately.
