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The Ultimate Eggnog Punch Recipe

The Ultimate Eggnog Punch
Difficulty: Easy | Total Time: | Makes: 4 quarts

Lots of recipes for homemade eggnog call for extensive aging, but this recipe can be thrown together right before a holiday party. Just whip egg yolks with sugar, cream, and bourbon, then fold in fluffy whipped egg whites. It makes an eggnog with much more balance than the store-bought versions, which are often oddly thick and cloyingly sweet. Serve it over ice with a sprinkle of nutmeg for a classy holiday beverage.

Game plan: The eggnog can be made through step 2 up to 3 hours ahead, covered, and refrigerated. When ready to serve, whip and incorporate the egg whites and serve immediately.

INGREDIENTS
  • 12 large egg yolks
  • 2 cups granulated sugar
  • 2 cups bourbon, chilled
  • 1 quart (4 cups) whole milk
  • 1 cup cold heavy cream
  • 1 teaspoon vanilla extract
  • 12 large egg whites, at room temperature
  • Cracked ice, for serving
  • Freshly grated nutmeg, for serving
INSTRUCTIONS
  1. Place the egg yolks in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until thick and lemon-colored, about 4 minutes.
  2. Reduce the speed to medium low, slowly add the sugar, and beat until the mixture is thick and creamy, about 5 minutes. Slowly pour in the bourbon and beat until incorporated. Slowly pour in the milk, cream, and vanilla and continue beating until incorporated, about 3 minutes. (Lower the speed as necessary to keep the liquid from splashing.) Transfer the mixture to a 4-quart serving container and set aside.
  3. Clean and dry the mixer bowl and whisk attachment. Place the egg whites in the clean, dry bowl and beat on medium-high speed with the clean whisk attachment until medium-stiff peaks form, about 2 minutes. Stir the egg whites into the egg yolk mixture until they are completely incorporated and the eggnog is pale yellow and frothy.
  4. To serve, fill cups with ice, ladle the punch over the ice, and garnish with a pinch of nutmeg.
    Write a review | 5 Reviews
  • The Ultimate Eggnog Punch Recipe
    5

    The booze kills any (highly unlikely) Salmonella contamination: http://abcnews.go.com/Health/holiday-miracle-homemade-eggnog-kills-salmonella-booze/story?id=17905639&page=2#.UMeIm5Pjlgo

  • The Ultimate Eggnog Punch Recipe
    5

    palindrome, i think that cooking the custard gives it a, well, cooked flavor. i prefer it raw. if one buys fresh eggs from a reputable local vendor, it shouldn't be an issue. or, put another way, i've made an uncooked nog every xmas for the past 20 years, and i'm still around. cheers!

  • The Ultimate Eggnog Punch Recipe
    3

    Is it a must to incorporate the egg whites at the end? in some egg nog recipes it makes it too frothy. any thoughts from those who have made it already?

  • The Ultimate Eggnog Punch Recipe
    5

    Granted, only one egg in 10,000 in the US food chain is likely to carry Salmonella, but it is a possibility, and the disease can be quite nasty. Cooking the yolks, sugar and milk to the stirred custard stage (approx. 182 degrees, or until it coats the back of a spoon) will prevent this. Also, adding 1/2 grated nutmeg to the milk/egg mixture before cooking will enhance the flavor. Use more whipping cream (2 or 3 cups), and fold it into the stirred custard, along with the bourbon, after it the custard has cooled. Save the raw egg yolks for another (cooked) purpose.

  • The Ultimate Eggnog Punch Recipe
    5

    I suggested this recipe get added to CHOW's dbase. It's been my go-to for YEARS. People specially request this drink from me every year. The bourbon in it is the best. It rocks. Make it now.

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