Spike your next holiday party with Dutch’s Nog. Our Chef Sara Lukasiewicz whips up another amazing cocktail recipe. Here’s to YOU from our Gang at Dutch’s!
12 Eggs, Separated
1 Cup Sugar
1 tsp. Grated Nutmeg
1 tsp. Cinnamon
1/2 tsp. Cardamon
2 oz or 1/2 bottle of Boomtown Bitters (4oz)
2 Cups Dutch's Spirits Sugar Wash Moonshine
1 Quart Heavy Cream
1 Quart Whole Milk
-Whip the egg yolks until they are fluffy and pale in color. (The volume will triple while you are whipping them)
-Slowly add in the sugar, whip 5 minutes, add spices, whip an additional 5 minutes.
-Add Moonshine, whole milk and 3 cups heavy cream.
-Refrigerate mixture overnight, or up to 2 days prior to serving.
-Prior to Serving, whip the egg whites until they triple in volume and form stiff peaks. Fold into the eggnog mixture
-whip the remaining 1 cup of heavy cream until it has tripled in volume. Fold into the eggnog mixture and serve.
Garnish: additional grated nutmeg and or a cinnamon stick.
Yield: Slightly more than 1/2 gallon, or 9 8oz drinks.
Whipping the egg whites and heavy cream prior to serving creates a great foam on top of the eggnog, almost like an eggnog shake!
NOTE: This recipe is prepared with raw eggs; we recommend only the best eggs should be sourced. (local, organic, and/or also pasteurized whole eggs where available)