Cookbook:Eggnog

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Eggnog
Category Beverage recipes
Servings 2½ quarts

Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

Makes about 2½ quarts:

All liquids should be very cold. Refrigerate in advance.

Procedure[edit | edit source]

  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.

Notes, tips, and variations[edit | edit source]

  • Extra frothy eggnog:
    1. Separate egg yolks from egg whites.
    2. Beat egg yolks first, allowing them to lighten in color.
    3. Gradually beat in 1 cup sugar, vanilla, and nutmeg (per step 2 of main recipe above).
    4. Turn the mixer off and add liquids (per step 3 of main recipe above).
    5. Beat egg whites separately, adding the 1 T sugar when peaks form. Continue beating until peaks stiffen.
    6. Whisk egg whites into the main mixture.
    7. Chill and serve (per steps 4 and 5 of main recipe above).
  • Cooked eggnog:
    1. Heat milk and cream to scalding temp.
    2. Temper the beaten and sweetened egg yolks with the hot 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.