Evan Williams Eggnog Recipe
As the holiday season approaches, nothing warms the heart and home quite like a classic eggnog, and the Evan Williams Eggnog recipe is a must-try for anyone looking to indulge in a rich, spirited version of this beloved drink.
Equipment
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Punch bowl or serving pitcher
- Ladle
- Grater (for fresh nutmeg)
Ingredients
- 4 cups milk
- 1 cup heavy cream
- 1 tsp vanilla extract
- 5 cloves
- ½ tsp ground cinnamon
- 12 egg yolks
- 1 ½ cups sugar
- 2 cups Evan Williams Bourbon
- ¾ cup brandy optional for extra kick
- Fresh nutmeg for garnish
Instructions
- Infuse Milk: In a large saucepan, combine milk, heavy cream, vanilla extract, cloves, and ground cinnamon. Slowly heat the mixture on medium-low, stirring occasionally until it becomes steamy. Avoid letting it boil.
- Egg Mixture: In a large mixing bowl, whisk the egg yolks and sugar until fluffy and pale in color.
- Combine: Gradually temper the hot milk mixture into the egg yolks by adding small amounts at a time while continuously whisking.
- Cook: Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
- Add Spirits: Remove from heat. Stir in Evan Williams Bourbon and brandy, if using.
- Chill: Pour the mixture through a fine-mesh sieve into a bowl or pitcher; cover and chill in the refrigerator for at least an hour.
- Serve: Serve chilled with a ladle, and garnish each cup with freshly grated nutmeg.
Notes
- Temperature Control: Ensure the milk mixture does not boil to avoid curdling.
- Continuous Stirring: Constant stirring when combining the hot milk with egg yolks is crucial to prevent the eggs from scrambling.
- Chill Thoroughly: Allow the eggnog to chill completely in the refrigerator to develop the flavors and achieve a creamy texture.
- Quality Ingredients: Use high-quality bourbon like Evan Williams for the best flavor.
- Safety First: If you are concerned about raw eggs, use pasteurized eggs to eliminate the risk of salmonella.