Ingredients for Southern Eggnog
- Vanilla Pudding Mix
- 1/2 cup granulated sugar
- 3 1/4 cups whole milk
- 4 large egg yolks
- 4 large egg whites
- 1 teaspoon pure vanilla extract
- Peach Brandy
- Whipping Cream
- Freshly grated nutmeg, to taste
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How to Make Southern Eggnog
- In a 2-quart saucepan, whisk together 1 (3.4 ounce) package instant vanilla pudding mix, 1/2 cup granulated sugar, and 1/4 cup whole milk until smooth.
- Add 4 large egg yolks (lightly beaten) and whisk until well combined.
- Gradually whisk in 3 cups whole milk.
- Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil (about 10 minutes).
- Remove from heat and pour into a large bowl. Cover the surface with plastic wrap to prevent a skin from forming and chill completely.
- In a separate bowl, beat 4 large egg whites with an electric mixer until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the cooled pudding mixture.
- Stir in 1 teaspoon pure vanilla extract and 1/2 cup brandy (optional).
- Cover and chill for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Just before serving, whip 1 cup heavy cream until stiff peaks form.
- Spoon the whipped cream into each serving glass.
- Top with a sprinkle of freshly grated nutmeg.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
57g
Fat
33g
Carbs
6g
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