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Eggnog
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Eggnog

Course: Drinks

Ingredients

  • 6 large eggs separated
  • 3/4 cup granulated sugar divided
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon optional
  • 1 cup bourbon rum, or brandy (or a combination)
  • 1 teaspoon pure vanilla extract

Instructions

  • In a large bowl, beat the egg yolks with an electric mixer or a whisk until they become light and creamy. Gradually add 1/2 cup of sugar, and continue to beat until the sugar is dissolved.
  • Slowly whisk in the milk, heavy cream, and the chosen alcohol (bourbon, rum, or brandy), followed by the nutmeg, cinnamon (if using), and vanilla extract. Mix until well combined.
  • In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar, and continue to beat until stiff peaks form.
  • Gently fold the egg whites into the egg yolk mixture until fully incorporated.
  • Chill the eggnog in the refrigerator for at least 2 hours or preferably overnight, allowing the flavors to meld together.
  • Before serving, give the eggnog a good stir to ensure even distribution of ingredients. Serve in cups or glasses, garnishing with a sprinkle of nutmeg or cinnamon on top, if desired.

Notes

Note: Consuming raw eggs carries a risk of foodborne illness, especially for people with weakened immune systems, pregnant women, and young children. To reduce the risk, you can use pasteurized eggs or make a cooked eggnog base by heating the milk and egg mixture until it reaches 160°F (71°C), then cooling it before proceeding with the recipe.