Ingredients for Nashville Eggnog
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How to Make Nashville Eggnog
- In a medium bowl, whisk together 6 large egg yolks with 1/2 cup of your favorite bourbon or whiskey until light and frothy.
- In a separate bowl, gently whisk together 2 cups heavy cream, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract until the sugar dissolves.
- Gradually pour the cream mixture into the egg yolk mixture, whisking constantly to combine. Add a pinch of ground nutmeg and a pinch of ground cloves.
- In a clean bowl, beat 6 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the cream and egg yolk mixture in three additions, being careful not to deflate the egg whites.
- Refrigerate for at least 2 hours to allow the flavors to meld. This step is crucial for the best taste and texture!
- Garnish each serving with a sprinkle of freshly grated nutmeg and a whole clove before serving.
- Serve chilled in small mugs or glasses.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
65g
Fat
137g
Carbs
6g
