Pearson Family Eggnog
🥃0
Shake Sugar, Egg White, Brandy, Cream with ice. Strain into a coupe.
Method
Shaken
Glass
coupe
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/9
Separated into yolks and whites
1⁄2 c
plus more, to taste
750 ml
Cognac is nice here
2 tsp
1 pt
1⁄2 gal
Whole
1⁄2 gal
1⁄2 gal
Whole
🌾 Gluten-free🥚 Contains egg🥛 Contains dairy
Upgrade your home bar
AdInstructions
- Allow the ice cream to soften slightly.
- In a large serving bowl, whisk together egg yolks and a few tablespoons of sugar until the mixture lightens in hue.
- Gradually incorporate several ounces of brandy while continuing to whisk, which helps cook the eggs gently.
- Next, stir in heavy cream followed by half-and-half.
- Add enough milk—approximately two-thirds of what you have—to achieve a slightly richer consistency than half-and-half.
- Adjust sweetness and flavor as needed with additional sugar or vanilla extract.
- Add most but not all of the remaining brandy, ensuring there's a noticeable alcohol presence without overwhelming the drink’s balance.
- Using an ice cream scoop, incorporate roughly half of the softened ice cream into the mixture until well combined.
- Float the rest of the ice cream on top to keep it cool.
- Whip egg whites with a bit more sugar until they reach medium peaks and gently fold them into the bowl.
- Garnish the punch by sprinkling grated nutmeg overtop and passing around a grater so guests can add their own if desired.