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|This dish contains raw eggs. Be advised that raw eggs may cause food poisoning and could be especially hazardous for the elderly, small children, and pregnant women.|
Ingredients[edit | edit source]
Makes about 2½ quarts:
- 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[edit | edit source]
- Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy.
- Gradually beat in the sugar, vanilla and nutmeg.
- Turn the mixer off and stir in the cold brandy, rum, whipping cream, and milk.
- To serve, sprinkle individual servings with more nutmeg.
Notes, tips, and variations[edit | edit source]
- Extra frothy eggnog:
- Separate egg yolks from egg whites.
- Beat egg yolks first, allowing them to lighten in color.
- Gradually beat in 1 cup sugar, vanilla, and nutmeg (per step 2 of main recipe above).
- Turn the mixer off and add liquids (per step 3 of main recipe above).
- Beat egg whites separately, adding the 1 T sugar when peaks form. Continue beating until peaks stiffen.
- Whisk egg whites into the main mixture.
- Chill and serve (per steps 4 and 5 of main recipe above).
- Cooked eggnog:
- Heat milk and cream to scalding temp.
- 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.