Butterscotch Scotch Eggnog

I had never been a huge fan of eggnog--until I found this recipe in the New York Times last year in December of 2010. My indifference towards eggnog was two-fold: first, my family had never entertained large groups of people during the holidays, and so we never made eggnog; second, whenever we had had a craving for thick and creamy goodness we would just purchase a carton of eggnog from the store. Store-bought eggnog can satisfy a rare craving, but its astronomical sugar counts and artificial flavoring quickly overshadow the pleasure of drinking it.

This recipe changed my attitude towards eggnog: yes it's rich, due to the large number of fresh, raw eggs and alcohol, but the taste knocks all other eggnogs out of the park. Even if you're not a huge fan of eggnog, you might be surprised by this recipe. It's at least worth a go for a once a year treat!

The Recipe:

As mentioned above, this recipe was printed in the December 3, 2010 edition of the New York Times. 

12 large eggs, separated

1 cup dark brown sugar

2 teaspoons pure vanilla extract

1/2 teaspoon kosher salt, plus pinch

2 cups whole milk

1 cup smoky Scotch whisky

1/2 cup brandy

2 cups heavy cream

4 tablespoons granulated sugar

Grated nutmeg.

In a large bowl, combine the yolks, brown sugar, vanilla and 1/2 teaspoon salt. Using an electric mixer beat on medium-high speed until thick and dark golden, about 3 minutes. Reduce the speed to low and slowly drizzle in the milk, Scotch and brandy. Transfer to the freezer to chill while preparing the rest of the eggnog. (Or refrigerate for at least 2 hours before completing.) 

Meanwhile, in a medium bowl, whip the cream on medium-high speed until soft peaks form. Set aside. In another medium bowl, using clean beaters, whip the egg whites and pinch of salt on medium-high speed, adding the sugar by tablespoons until soft peaks form.

When the eggnog is ready to serve, pour the yolk mixture into a large punchbowl. Fold in a small amount of whipped cream to lighten it, then fold in the remaining cream. Fold in the egg whites. Generously dust the top with nutmeg; serve immediately.

This can also be kept in an airtight container in the refrigerator for up to 3 days.

Serves 12.