Deconstructed Cooked Egg Eggnog

First deconstructed and then both egg whites and yolks cooked to cocktail perfection! Creamy, boozy and no raw eggs!

What’s In Your Eggnog?

Do you know what’s in your eggnog? We have egg yolks, nutmeg, milk and sugar simmered to 160 degrees. Egg whites and sugar whipped and baked to fluffy meringue perfection. Licor 43 is our booze of choice, bringing that Mediterranean flavor to a long-ago, American favored, holiday drink. Eggnog without the raw eggs!

egg yolks and egg whites - both to be cooked separately — Egg Yolks and Egg Whites – Both to be cooked separately

Eggnog

Many years ago, here in America, eggnog was the holiday drink of its time. It faded. Why?

We became health conscience and aware that eggnog was always made with raw eggs. Yuk!

Deconstructed Egg Eggnog For Safety

Eggnog does not have to be made with raw eggs. So… I am going to show you how to make the most luscious eggnog, using milk, cream or your favorite plant milk AND we will simmer that milk with a little sugar and egg yolks. Just like you would do with a Custard.

The egg whites will get whipped into fluffy, marshmallow peaks and baked for ten minutes to make a meringue-like topping for the creamy, boozy eggnog.

egg yolks cooked to 160 degrees — Egg Yolks Cooked To 160 Degrees

Deconstructed Cooking

What the heck does that mean, you ask? All it really means is that we take the same ingredients ordinarily used to make a particular recipe, and simply use them differently, creating a new recipe.

Why on earth folks thought it was okay, maybe still do, to make a luxury holiday sip with raw eggs, is beyond me.

The milk and egg yolks only need to simmer on low for a few minutes, bringing the temperature to 160 and making it perfectly safe and more delicious to drink.

Rather than heap a huge mound of raw egg whites or more whipped cream (especially if cream is used with the milk), I can’t think of anything more delightful than a delicate (not stiff), egg white and sugar meringue, dusted with nutmeg on top!

egg whites baked into a meringue — Egg Whites Baked Into A Meringue

Cold Eggnog vs Cooked Eggnog

While cold eggnog can be attained with this recipe, simply by chilling the egg yolk, sugar and milk mixture after cooking it, a warm eggnog is equally delightful.

Serving cold eggnog for a large gathering? Simply chill a large batch of the eggnog mixture until ready to serve. Add the liquor, brandy or rum just before serving or when the eggnog is made.

The meringues will keep at room temperature for a day, or in the fridge for a few days in an air-tight container.

What Is The Best Alcohol To Use In eggnog?

While rum or brandy was the old school booze to use in eggnog, later finding bourbon being introduced as a warm, woody flavor to pair with eggnog, I am 100% in love with a totally different booze in my eggnog; Licor 43!

Licor 43 – Cuarenta y Tres

Oh My Goodness! Where has this fabulous liquor been all my life?

From Spain, known as Cuarenta y Tres (which means 43), this liquor is everything you would want in desserts, holiday flavors, sauces for meats such as duck or pork, coffee sips and for sure, Eggnog!

Its color is golden orange. It is said to be made with a secret blend of 43 herbs and spices. The flavor is unlike any other liquor I’ve tasted, with strong notes of vanilla, cinnamon and orange peel.

Meringues to top the eggnog — Meringues to top the Eggnog

How To Make Deconstructed Cooked Egg Eggnog

It all starts with the EGG! Separate the whites from the yolks, placing the yolks in a saucepan and the whites in a mixing bowl.

Add the milk (of choice), or cream and sugar to the yolks. Simmer on low, whisking, until the temperature reaches 160. It happens rather quickly. Chill.

Whisk the egg whites with a little sugar, and a pinch of cream of tartar until fluffy and firm. Place scoops of whipped egg whites (sized to fit into the glass it will be served in), onto a silicone baking sheet (preferably, so much easier to remove). Sprinkle a pinch of nutmeg in top the egg whites. Bake 10-minutes.

Add Licor 43 (or alcohol of choice), to the milk mixture with nutmeg. Whisk until frothy, pour into serving glasses and top with meringue.

add Liquor 43 after cooked egg yolks cool — Add Licor 43 after cooked egg yolks cool

Ingredients Needed

Eggs
Sugar
Milk – of your choice
Licor 43 – liquor
Nutmeg
Confection sugar
Cream of tartar

whipped egg whites and sugar — Whipped Egg Whites and Sugar

Equipment Needed

Saucepan
Whisk
Hand mixer
Mixing bowl
Silicone baking sheet
Baking sheet pan
Measuring cup
Measuring spoons
Spatula
Thermometer
Serving glasses

Whimsical Cooked Eggnog

What would the holidays be without Eggnog? Well then, what would eggnog be unless it could be eaten as well as drank! That’s right. I had to create an Eggnog Muffin just so I could enjoy more eggnog flavor!