Holiday Egg Nog

presented by Reservoir Distillery

Ingredients:

  • 16 eggs separated
  • 2 c. sugar
  • (4) 14 oz. cans coconut milk
  • 3 c. half & half
  • 1 can condensed milk
  • 4 c. Reservoir Bourbon
  • ½ tsp allspice
  • 2 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 tsp angostura bitters
  • Pinch of salt

Preparation:

Yields 6-7 quarts. Whip the egg whites in a stand mixer on low until frothy (about 30 sec), then up to medium-high speed until they are thick and resemble shaving cream (about 90 secs). Add 1 cup of the sugar and mix on high, about 30 seconds. Set aside.

In separate bowl, combine the egg yolks and the other cup of sugar. Beat on medium-high until pale yellow and ribbony, about 2 minutes.

Add the coconut milk, the condensed milk, the half and half, spices, vanilla, bitters, and alcohol on a low speed to combine. Gently fold this into the egg-white mixture and serve. Garnish with freshly grated nutmeg.

Holiday Egg Nog