![]() If you want to use the egg whites, you can also reheat the eggnog after you fold the egg whites in until it reaches a temperature of 160 degrees fahrenheit.If you want the eggnog more sweet, add another ¼ cup sugar. Elderly and children should not consume raw eggs due to this. If you use raw egg whites in the recipe, take note that there is salmonella risk. Add a teaspoon of sugar and continue to beat until stiff peaks form. If including egg whites, beat them with an electric mixer until they are bright white, fluffy, and form soft peaks.If you’re adding in rum and/or bourbon, stir into the eggnog with the vanilla. Strain the eggnog and remove the cloves, then stir in vanilla extract.Take the eggnog off the burner and stir in the cream.Stir continuously with a spoon while the eggnog thickens and reaches a temperature of 160 degrees fahrenheit. Place the saucepan on medium-low heat and cook the eggnog.Pour the tempered eggs back into the saucepan. To temper the eggs, add half of the hot milk slowly to the egg and sugar mixture, whisking continuously until combined.Heat until it starts to steam but don’t let it boil. Heat a medium saucepan over medium heat with the milk, cloves, and cinnamon. ![]() While continuing to whisk, slowly add the sugar and beat until light and fluffy. You can use just about any mint liqueur you like (like crème de menthe or peppermint schnapps), but it shouldn’t be green, lest it give the nog an unappetizing color. ![]() ![]() In a mixing bowl, beat the egg yolks until they are lighter in color. Peppermint Bark Eggnog The love child of egg nog and a Stinger, this single-serving nog from Tom Macy at Brooklyn’s Clover Club is the perfect drink for the holiday season. ![]()
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