Ingredients for Traditional Eggnog
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How to Make Traditional Eggnog
- Separate 6 large eggs, placing the whites in one bowl and the yolks in another.
- Beat egg whites with an electric mixer until soft peaks form. Gradually add 1/2 cup of the granulated sugar, beating until stiff, glossy peaks form.
- In a separate bowl, whisk together the egg yolks and salt until pale and slightly thickened.
- Gently fold the beaten egg whites into the egg yolk mixture until just combined.
- In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add 2 tablespoons of granulated sugar and the vanilla extract, beating until stiff peaks form.
- In a separate bowl, whisk together the milk, rum (if using), and whiskey (if using).
- Gently fold the cream mixture into the egg mixture, then fold in the milk mixture until just combined. Be careful not to overmix.
- Cover and chill the eggnog in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled, garnished with a sprinkle of ground nutmeg.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
63g
Fat
53g
Carbs
5g
