Cookbook:Eggnog

Cookbook | Ingredients | Recipes

Ingredients

• 6 eggs
• 240ml (1 cup + 1 tablespoon) sugar
• 2ml (½ teaspoon) vanilla extract
• 1ml ground (¼ teaspoon) nutmeg
• 180ml (¾ cup) brandy
• 80ml (⅓ cup) dark rum
• 480ml (2 cups) cups whipping cream
• 480ml (2 cups) milk

All liquids should be very cold. Refrigerate in advance.

Procedure

1. Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy.
2. Gradually beat in the sugar, vanilla and nutmeg.
3. Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk.
4. Chill.
5. To serve, sprinkle individual servings with more nutmeg.

Makes about 2-1/2 quarts.

Notes, tips, and variations

• Separate egg yolks from egg whites.
  1. Beat egg yolks first, allowing them to lighten in color.
  2. Gradually beat in 1 cup sugar, vanilla and nutmeg (per step 2 of main recipe above).
  3. Turn the mixer off and add liquids (per step 3 of main recipe above).
  4. Beat egg whites separately, adding 1 T sugar when peaks form. Continue beating until peaks stiffen.
  5. Whisk egg whites into the main mixture.
  6. Chill and serve (per steps 4 and 5 of main recipe above).
• Cooked Eggnog:
  1. Heat milk/cream to scalding temp.
  2. Temper beaten/sweetened egg yolks with milk, before mixing the two.
• The brandy may be replaced with dark rum.
• If you wish to make a lower-alcohol version, mix the rum--straight or blended with the brandy--to the milk/cream BEFORE scalding it; the heat should then cook out much of the alcoholic content of the liquor.