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Before you jump to Eggnog for adults recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is now much more popular than before and rightfully so. There are many diseases related to a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. There are more and more campaigns to try to get people to adopt a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that lots of people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, though, to make a few simple changes that can start to make a good impact on our day-to-day eating habits.
You can get results without removing foods from your diet or make huge changes immediately. Even more crucial than totally modifying your diet is simply substituting healthy eating choices whenever you can. Sooner or later, you will see that you actually prefer to eat healthy foods after you have eaten that way for some time. As you continue your habit of eating healthier foods, you will discover that you no longer wish to eat the old diet.
Thus, it should be quite obvious that it’s easy to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to eggnog for adults recipe. To cook eggnog for adults you need 6 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare Eggnog for adults:
- Get 12 large eggs
- Provide 1 pound powdered sugar
- You need 2 cup good sour mash whiskey or bourbon
- Provide 1 quart milk
- Take 2 cup white rum it's ok to use cheaper brand, the whiskey is domininate flavor
- Take 1 quart heavey whipping cream
Steps to make Eggnog for adults:
- Seperate the eggs. You really should use the 3 bowl method. Put the yolks in a large bowl preferably of a stand mixer. Put the whites in refrigerator in a covered container.
- Beat the yolks till light & lemon colored. In a Kitchen Aid using the paddle, this takes 3-5 minutes on medium speed.
- Sift the powdered sugar into a seperate bowl. This will insure that there are no lumps.
- Beat the powdered sugar into the egg yolks. Add slowly & scrape down the sides of the bowl until it is thoroughly incorporated. This will be thick & heavey.
- Starting with a teaspoon at a time, beat the whiskey into the yolks & sugar. Continue adding slowly with mixer running at low speed. Scrape bowl often. If you try to rush this step, the mixture will curdle. Cover loosely with plastic wrap & let sit at room temperature 1 hour for the eggy taste to lighten.
- Beat the quart of milk into the yolks, sugar, whiskey mixture. This is easier with a hand mixer.
- Beat the 2 cups of rum into the mixture. Cover & refrigate at least 4 hours. Longer is fine. This allows the flavors to mellow.
- If you are going to serve this in a punch bowl, whip the cream to barely soft peaks & fold into the base mixture. Beat the egg whites to the stiff peak stage & fold into the mixture. Serve in punch cups & laugh at each other's foam mustaches.
- If you are going to put in jars, I use quart canning jars, just pour the quart of cream into the base mixture & beat till uniformly mixed. Beat the egg whites to stiff peaks & stir into the eggnog. Beat with a hand mixer till smooth. Cover & refrigerate.
- The egg whites will form a foam crust. Beat this down into the liquid. Scrape bowl. Pour or ladle into jars. The foam will rise to the top. Shake the jars & top up. The whole batch makes about 4 & a half quarts. I usually pour from the not full jar to top the rest of the jars.
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