Tiny Kitchen Recipes: Eggnog from The Boys Club

The creamy libation is the perfect holiday treat, and it can help time spent with meddlesome relatives go a little smoother

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Eggnong from The Boys Club

Eggnong from The Boys Club Photograph: Brian Samuels


Welcome to Tiny Kitchen Recipes, a feature in which we ask chefs, writers, and food bloggers in New York City and beyond to share a recipe with us. Always wallet-friendly, these creations are feasible whether you live to cook or recently stopped using your oven for shoe storage.

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Eggnog is a long-time Christmas staple. Rich, boozy and warm, the beverage makes sense during a time of indulgence—a.k.a. the holidays (it also helps get through prolonged time periods with annoying relatives). And, like many things, homemade eggnog is way better than the storebought stuff. That's where the recipe below comes in; it's from The Boys Club, the winner of Best Cocktail Blog in Saveur's 2013 Best Food Blog Awards.

Eggnog from The Boys Club

Ingredients:

- 4 eggs, whites and yolks separated (use grade A or AA eggs that have been refrigerated)
- 1/3 cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 5 ounces bourbon
- 1 teaspoon freshly grated nutmeg, plus more for garnish

1. Beat the egg yolks in the bowl of a stand mixer for approximately one minute, or until they lighten in color. Slowly mix in the sugar and continue to mix until dissolved.

2. Slowly pour in the milk and cream. Add the bourbon and nutmeg and stir to combine. Transfer mixture to a large serving bowl.

3. Clean out the bowl of the stand mixer.

4. Beat the egg whites in the bowl of the stand mixer until soft peaks form. While the mixer is still on, slowly add another tablespoon of sugar and beat to form stiff peaks.

5. Add the egg whites to the cream mixture and whisk to combine.

6. Serve in glass mugs with a sprinkle of freshly grated nutmeg on top.

Makes four servings

Recipe and photo by The Boys Club editor-in-chief Brian Samuels.


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