A Shot of Whiskey = Spirited Eggnog
The holidays bring us food and drink that we often do not indulge in at any other time of year. This Spirited Eggnog is one of those specialty items. It is very rich and certainly not an everyday beverage, but a cup while decorating the Christmas tree or for welcoming guests feels just right.
If you want Non-Alcoholic Eggnog, we have that too. This one, as the name suggests, can be made as potent as you like with whiskey, which is low FODMAP in 2 tablespoons (30 ml) per serving.
Both our Non-Alcoholic Eggnog and this Spirited Eggnog feature a cooked component, although this version has raw, whipped egg whites. Egg farmers in the U.S. work with the USDA and the FDA to ensure a safe product. When cooked properly, eggs are perfectly safe to eat, however, raw eggs can be contaminated with Salmonella bacteria. The risk is very low and believed to be found in about 1 in every 20,000 eggs, according to the American Egg Board. You can buy pasteurized eggs for this dish, if you like. It is also recommended that anyone with a compromised immune system, the elderly and the very young not consume raw eggs. Official consumer advisory statements often state, “Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness” or include the phrase, “if you have a medical condition”. The point is, use your best judgment.
You might not have noticed it before but there is lactose-free half-and-half available in many markets. Check your well-stocked stores or call ahead to locate before shopping.
This is a rich dish and best sipped in small amounts. Please do use freshly grated nutmeg; it makes all the difference.
Spirited Eggnog - Low FODMAP, Lactose-Free
The traditional eggnog served with whiskey - in a low FODMAP and lactose-free version!
Makes 14 to 16 servings
- 3 cups (720 ml) lactose-free half-and-half
- 4 large egg yolks, separated, use pasteurized eggs if desired
- 1/2 cup (99 g) plus 1/3 cup (65 g) sugar, divided
- Pinch of salt
- 3 ounces to 6 ounces (90 ml to 180 ml) whiskey
- 1 teaspoon vanilla extract
- Freshly grated nutmeg
- Heat the half-and half-in a saucepan until warm; set aside.
- Whisk the egg yolks with the 1/2 cup (99 g) sugar and salt in a medium-sized saucepan until smooth and lightened in color. Slowly whisk in the warm half and half to temper the eggs, so as not to scramble them.
- Whisk the custard mixture over low-medium heat - do not let it boil - until it registers 160°F/71°C on an instant-read thermometer. It should coat the back of a spoon. Remove from heat and cool to room temperature. Whisk in 3 ounces (90 ml) of whiskey and vanilla. Taste and add additional whiskey if desired. Refrigerate in an airtight container until needed. Recipe may be made up to this point 1 day ahead.
- Whip egg whites in a clean, grease-free bowl until soft peaks form. Gradually add remaining 1/3 cup (65 g) sugar and beat on high speed until stiff peaks form. Fold into cooled custard. Eggnog is ready to serve. Garnish with freshly grated nutmeg on top right before serving.
If You Can Tolerate
Lactose: If you have passed the lactose Challenge, feel free to use conventional half-and-half.