Eggnog
A creamy and spiced holiday drink made with milk, cream, sugar, whipped eggs, and often flavored with nutmeg and sometimes alcohol like rum or brandy.
Instructions
- In a medium bowl, beat the egg yolks until they lighten in color. Gradually add 1/4 cup (50g) of sugar, continuing to beat until the sugar is completely dissolved.
- In a medium saucepan, combine the milk, heavy cream, and a pinch of salt. Turn the heat to medium and bring the mixture just to a boil, stirring occasionally.
- Remove from heat and gradually temper the hot milk mixture into the egg yolks by adding a small amount of the hot liquid while constantly whisking. Once combined, return the mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the mixture reaches 160°F (70°C) and coats the back of a spoon. Do not let it boil.
- Remove from heat and stir in the vanilla extract, nutmeg, and cinnamon. If using, add rum or brandy. Transfer the mixture to a large bowl and let cool for about an hour.
- In a separate bowl, beat the egg whites to soft peaks. Gradually add the remaining 1 tablespoon (15g) sugar and continue to beat until stiff peaks form.
- Fold the whipped egg whites into the cooled eggnog mixture until well combined.
- Cover and refrigerate the eggnog for at least 2 hours before serving to allow the flavors to meld.
- Serve chilled, garnished with an extra sprinkle of nutmeg, if desired.
Ingredients
Nutritional Information & Health Goals
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Frequently Asked Questions
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