It's not a secret, we believe in Skratch.
Surprise! Egg nog doesn't actually come from a carton! In fact, its ridiculously easy to make it at home and we've taken the creamy yuletide flavor of this classic treat and amped it up a bit with the addition of our Vanilla Endurance Recovery Mix .
The traditional method for making egg nog uses uncooked eggs. This may make you nervous (as raw, and lightly cooked eggs can contain salmonella or other food-borne illnesses.) So we've included the "cooked" method as well. If you decide to use raw eggs, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 2.5 scoops of Vanilla Endurance Recovery Mix
- 1 cup heavy cream
- 3 ounces bourbon
- 1 teaspoon freshly grated nutmeg
- 4 egg whites*
for the "cooked" version:
- 3/4 cup sugar
- 1/4 cup water
- 1 1/2 tablespoons light corn syrup
In a medium bowl, whisk the Endurance Recovery Mix into the milk. In the bowl of a stand mixer (or a large bowl with an electric hand mixer,) beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk mixture, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve, perhaps with whipped cream and a dusting of cinnamon!
For cooked eggnog, follow the procedure below:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg. Bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160°F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
Next, make an italian meringue with the egg whites. Bring sugar, water, and corn syrup to a boil in a small saucepan, stirring until sugar dissolves. Cook, undisturbed, until syrup registers 248 degrees on a candy thermometer.
Meanwhile, whisk whites with a mixer on low speed until foamy. Add salt and cream of tartar. Increase speed to medium, and whisk until soft peaks form, about 8 minutes.
Reduce speed to low, and pour hot syrup down side of bowl in a slow, steady stream. Increase speed to high, and beat until mixture stops steaming, about 3 minutes. Whisk the egg whites into the chilled mixture.