Ingredients for Richmond Eggnog
- Eggs
- Powdered Sugar
- 1/2 cup bourbon
- 2 cups heavy cream
- 1/4 cup dark rum
- Freshly grated nutmeg, for garnish (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Richmond Eggnog? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Richmond Eggnog
- In a large bowl, whisk together the egg yolks, sugar, and salt until pale and thick.
- Gradually whisk in the heavy cream and milk until well combined.
- In a separate bowl, whisk together the bourbon, rum, and vanilla extract.
- Slowly pour the alcohol mixture into the cream mixture, whisking constantly.
- Gently fold in the whipped egg whites until just combined. Be careful not to overmix.
- Strain the eggnog through a fine-mesh sieve into a pitcher to remove any lumps.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, give the eggnog a good stir. Garnish with freshly grated nutmeg and a cinnamon stick (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
19g
Fat
49g
Carbs
1g