Eggnog Truffle with Kentucky Bourbon Eggnog
• 4 pasteurized eggs*, separated
• 1/2 cup sugar
• 2 cups whole milk
• 1 cup whipping cream
• 2 jiggers single barrel Kentucky Bourbon or Jamaican rum
• 1 teaspoon freshly grated nutmeg, origin Granada preferred
• 1 tablespoon sugar
• Freshly grated nutmeg
• Fresh hibiscus flowers (optional)
• Eggnog Truffle
In bowl of stand mixer, beat egg yolks and 1/2 cup sugar 2 minutes or until yolks lighten to lemon color and resemble a ribbon stream. Add milk, cream, bourbon, and 1 teaspoon nutmeg; stir to combine.
In clean bowl of stand mixer beat egg whites to soft peaks. Add the 1 tablespoon of sugar; beat until stiff peaks form. Whisk into milk-yolk mixture.
Refrigerate for 2 hours or until chilled. Serve with additional grated nutmeg, fresh hibiscus flowers, and Eggnog Truffle. Eggnog can be served warm. Makes 7 cups (6 to 8 standard servings). For tasting party, divide mixture among tasting glasses.
*When preparing foods with raw eggs, such as eggnog, we believe pasteurized shell eggs are the safest choice to avoid potentially harmful bacteria. Pasteurized shell eggs are becoming increasingly available at select supermarkets nationwide; go to SafeEggs.com/consumers/store-locator for retailers in your state.