CategoryBeverage recipes
Yield2½ quarts

Cookbook | Ingredients | Recipes

Ingredients edit

Procedure edit

  1. Whip 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 well.
  5. To serve, sprinkle individual servings with more nutmeg.

Notes, tips, and variations edit

  • The brandy may be replaced with dark rum.

Variation I – Extra frothy eggnog edit

  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.
  4. Turn the mixer off and add liquids.
  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.

Variation II – Cooked eggnog edit

  1. Heat milk and cream to scalding. If you wish to make a lower-alcohol version, mix in the liqueurs before scalding to cook out the alcohol.
  2. Temper the beaten and sweetened egg yolks with the hot milk, before mixing the two.