December 26, 2012 by athenahm
I had totally meant to take pictures of the second part of the process, but just like on Thanksgiving, things were a little hectic. Whoops.
This is the super easy part, but I do highly suggest that you invest in a really nice mixer for situations such as these. *coughkitchenaidcough*
As I said in Part 1, you will need:
12 reserved egg whites, at room temp
1 1/2 cups cold heavy cream
ground nutmeg for serving, if you are fancy
Optional: If you want, you can add about 1/4 cup of powdered sugar, but the eggnog is pretty sweet, so when you combine this part and the base, it is still plenty sweet enough. Your choice.
In your super-clean mixer bowl, with your whisk attachment, Beat your eggs on medium high until they are white and form soft peaks. Pour it into punch bowl. Don’t wash out the mixing bowl, press on instead.
Now beat the cream until it looks like whipped cream. Don’t over-beat it because it will attempt to turn into butter and separate. You will notice it is whipped cream, before then, unless you have been partaking of the festivities already, and are pre-blitzed. Let’s try not to get premature, here, folks.
Add the sugar to the cream if you wish, if not combine the cream with your meringue eggs in the punch bowl, and fold in the eggnog base that has been melding together nicely in your fridge for at least 1-3 weeks. Fold them together with a wide rubber spatula, sprinkle with nutmeg, and get post-blitzed.
A word about unleaded eggnog: Make sure you heat it, while stirring constantly, to at least 160 degrees Fahrenheit. Otherwise it is definitely not safe to drink. Observe: