With the holiday season in full swing, it's time to start whipping up tasty goodies. Eggnog is one of my favorite holiday beverages, unfortunately I'm a little lactose intolerant so it doesn't love me back. Normally I would just run down to the market and grab some brand name lactose free eggnog, however in the last couple years I haven't been able to find it or any other brands available in my area. I decided to try and whip some up myself. I started with a recipe from Alton Brown on Food Network, and modified things a little to make it lactose free and less foamy / frothy. So without further ado let's get started!
Total Time: 15 min
Prep: 15 min
Yield: 7 to 8 cups
Level: Easy
Note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Both a raw and cook version of the recipe are provided.
Ingredients
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
3 1/2 cups lactose free whole milk
1 cup lactose free heavy cream
3 ounces bourbon (optional)
1 teaspoon freshly grated nutmeg
4 egg whites*
Directions - Raw version
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. Add 2 cups of milk, 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 and the additional 1 1/2 cups of milk into the mixture. Chill and serve.
Directions - Cooked version
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 and 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 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites and the additional 1 1/2 cups of milk into the chilled mixture.
