Where would the holidays be without eggnog? Le Grand Bistro & Oyster Bar beverage director James Lee shares his festive recipe.
- Separate the egg whites and yolks of 4 eggs. Using a stand mixer, mix the yolks with 1/3 cup sugar, 16 ounces of whole milk, and 1 cup of heavy cream until frothy. Add 3 to 4 ounces of bourbon or whiskey. Add a teaspoon of freshly grated nutmeg or cinnamon (or both), and mix.
- In a separate bowl, beat the egg whites with 1 tablespoon of sugar until light and fluffy. Chill for 30 to 60 minutes.
- Warm the yolk mixture in a saucepan over low heat, simmer for 5 minutes. Remove from heat and pour into 8-ounce glasses. Top with the chilled egg white mixture (like whipped cream) and sprinkle with cinnamon or nutmeg. Serves 4 to 6 people.