Funcle Ken's Fireball Spiked Eggnog

Ken makes a #fireball #spiked #eggnog. Use code KEN15 to get 15% off frothers, blenders, and grinders at https://odiforgo-kap.com/?ref=KENJOHNSON. Try Avy Coffee at https://avycoffee.com?sca_ref=7245989.BHUtGGAS4tZK. Use code KEN20 to get 20% off Fioboc menswear at https://www.fioboc.com.

Eggnog is a polarizing drink that you either love or hate. Some like it alcoholic while others like it non-alcoholic. Being Funcle Ken (Funcle means "Fun Uncle"), he naturally prefers the former to the latter. However, traditional eggnog recipes use raw eggs and require months of aging to become safe. In this video, Ken shows how he makes his with Fireball #Whisky and #brandy. He also give options so you can make this even easier. If you like eggnog, this is definitely one to try!

FUNCLE KEN'S FIREBALL SPIKED EGGNOG

6 lg. Eggs, Separated
3/4 c. White Granulated Cane Sugar
1 pinch Sea Salt
1/2 tsp. Vinegar, Lemon Juice, or Cream of Tartar (Optional Acid Aid)
1 c. Whole Milk
1/2 tsp. Ground Allspice
1/2 tsp. Ground Nutmeg
1 pinch Ground Cloves
1 tsp. Vanilla Extract
50 ml Fireball Cinnamon Whisky
1/2 c. Brandy
1 c. Heavy Whipping Cream, Chilled

(NOTE: This recipe has been modified slightly from the video to make it more foolproof.) Bring a double boiler to a rolling boil before cutting to a simmer. In a metal bowl, add the egg whites and any optional acid aid of choice. Whip the egg whites until soft peaks. In another bowl mix the sugar and egg yolks together for a minute or two until the yolk lighten significantly. Add in the salt, milk, and spices to the yolks and mix well. Slowly incorporate the mixture into the egg whites. Place into a double boiler and constantly stir with a whisk or immersion blender. With an instant read thermometer, cook the mixture to 160°F (71°C). Do not let the mixture go over 165°F (74°C). Immediately take off the heat and add in the cream, vanilla, Fireball, and brandy. Bottle and refrigerate a day before serving. For a simpler version, omit the spices and replace the brandy with an equal quantity of spiced rum. YIELD: Approximately 1 quart (~1 liter)