Ingredients for Aunt Helen S Eggnog
- 6 large eggs
- Sweetened Condensed Milk
- 1 teaspoon pure vanilla extract
- 4 cups whole milk
- 2 cups heavy cream, whipped to stiff peaks
- Freshly grated nutmeg, to taste
- (Optional) 1/2 cup rum, brandy, or bourbon
How to Make Aunt Helen S Eggnog
- In a large bowl, whisk together 6 large eggs, 1 (14-ounce) can sweetened condensed milk, and 1 teaspoon pure vanilla extract until light and frothy.
- Gradually whisk in 4 cups whole milk until fully incorporated. Be sure to whisk continuously to prevent lumps.
- Gently fold in 2 cups heavy cream, whipped to stiff peaks.
- (Optional) Stir in 1/2 cup of your favorite spirit (rum, brandy, or bourbon).
- Sprinkle generously with freshly grated nutmeg before serving. Refrigerate for at least 2 hours to allow flavors to meld for the best taste.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
222g
Fat
69g
Carbs
22g