Home-made eggnog with bourbon, cognac, eggs, milk and cream
Author:TJ
Prep Time:10
Cook Time:20
Total Time:30 minutes
Yield:7-8 cups 1x
Ingredients
Scale
7 large whole eggs
3 cups whole milk
1 cup sugar
1/3 cup Pierre Ferrand cognac
2 cups heavy cream
1/3 cup original Maker’s Mark wheated bourbon
1 tsp vanilla
Instructions
Scald the milk (just short of a boil) in a saucepot
Use a heatproof bowl to whisk the eggs until smooth, then add the sugar and continue whisking until fully incorporated
Add the milk in a very slow stream, whisking continuously as you go
Pour the mixture in a large saucepan and cook on lowest heat for five minutes, stirring continuously with a figure-8 motion. Do not cook longer than 5 minutes to avoid scrambled eggs!
Strain the custard with a fine mesh sieve into a large bowl
Stir in the cream, then liquors and vanilla
Allow to cool completely – uncovered, then store in quart jars and refrigerate overnight. There will be some separation overnight, so shake or stir to re-incorporate all the ingredients before serving