Ingredientes para Celtic Homemade Eggnog
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Cómo preparar Celtic Homemade Eggnog
- Separate 4 large eggs, placing yolks in a small mixing bowl and egg whites in a chilled metal bowl.
- In the bowl with the egg yolks, beat until light and blended.
- Gradually add 3 tablespoons granulated sugar, beating at high speed until thick and pale yellow (lemon-colored).
- Stir in 2 cups whole milk, 1/2 cup dark rum or brandy (optional), 1 teaspoon pure vanilla extract, and a pinch of salt.
- Refrigerate the egg yolk mixture for at least 2 hours to thoroughly chill.
- In a separate bowl, whip 1 cup heavy cream until stiff peaks form.
- Remove the chilled egg whites from the refrigerator and beat with an electric mixer until soft peaks form.
- Gradually add 2 tablespoons granulated sugar, continuing to beat until stiff, glossy peaks form.
- Gently fold the chilled egg yolk mixture into the whipped egg whites, followed by the whipped cream. Do this in three additions, folding gently to avoid deflating the egg whites.
- Stir in 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, or 1/4 cup pumpkin pie spice to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
44g
Fat
22g
Carbs
3g
