Classic Eggnog
From Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks [1], by Maria del Mar Sacasa
Notes
For an alcohol-free eggnog, omit the brandy and rum.
Ingredients
- 8 large eggs, separated, at room temperature
1/4 cup packed dark brown sugar
Pinch of salt
2 cups heavy cream
2 cups whole milk
1 cup brandy
1 cup dark rum
1 tablespoon pure vanilla extract
1/2 cup granulated sugar
Freshly grated nutmeg, for garnish
Directions
- In a large bowl, whisk egg yolks, brown sugar, and salt until thickened and pale brown in color, 2 to 3 minutes. Whisk in cream and milk, followed by the brandy, rum, and vanilla.
- In a separate large, clean bowl, whip egg whites with an electric mixer on medium speed until soft peaks form, about 2 minutes. Gradually add granulated sugar, and continue whipping until firm, glossy peaks form, 1 to 2 minutes longer.
- Transfer cream mixture to serving bowl. Fold in egg whites with a rubber spatula, and ladle portions into cups. Sprinkle with freshly grated nutmeg, and serve.
Information
- Category
- Drinks, Cocktails
- Cuisine
- North American
- Yield
- Makes about 2 quarts (12 to 14 servings)