Kaye’s Eggnog Recipe
- Indiana ranked 5th in the nation for total corn production.
- The majority of the corn you see growing in Indiana fields is not the sweet
corn on the cob you might enjoy here at the Indiana State Fair. The corn you
see is field corn (or dent corn). It is primarily used as feed for livestock,
converted into Ethanol for fuel, or processed for into products like corn
syrup or corn starch.
- Corn makes bourbon. To be considered bourbon, it must be made in the
United States and contain at least 51% corn.
- 12 eggs
- 1 quart heavy whipping cream
- 4 cups sugar
- ½ pint (at least) of favorite Indiana bourbon (example: Hotel Tango)
- 1 quart milk
- Separate the yolks and the whites from the dozen eggs.
- Beat the egg whites until they are stiff and form a peak.
- To make the whipped cream, use an electric mixer to mix the heavy whipping cream and gradually
add in 2 cups of sugar in a large bowl. Keep mixing until it forms ridges and is stiff .
- In a separate bowl, use an electric mixer to whip the egg yolks and slowly add in the remaining 2 cups of
sugar and bourbon.
- Combine the egg mixtures by slowly folding in the egg yolk mixture into the egg white mixture.
- Once they are combined, slowly mix the egg mixture into the whipped cream, making sure to
scrape the edges of the bowl to incorporate all the ingredients until it becomes thick and creamy.
- Gradually mix in milk until desired consistency is reached.
- For up to 2 weeks, eggnog can be stored in a container in the refrigerator. Shake well before serving. Separation is normal.
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