Cookbook:Eggnog

Eggnog
Category	Beverage recipes
Yield	2½ quarts
Difficulty

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Ingredients

• 6 eggs, cold
• 240 ml (1 cup + 1 tablespoon) sugar
• 2 ml (½ teaspoon) vanilla extract
• 1 ml ground (¼ teaspoon) nutmeg
• 180 ml (¾ cup) brandy, cold
• 80 ml (⅓ cup) dark rum, cold
• 480 ml (2 cups) cups whipping cream, cold
• 480 ml (2 cups) milk, cold

Procedure

1. Whip the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy.
2. Gradually beat in the sugar, vanilla, and nutmeg.
3. Turn the mixer off and stir in the cold brandy, rum, whipping cream, and milk.
4. Chill well.
5. To serve, sprinkle individual servings with more nutmeg.

Notes, tips, and variations

• The brandy may be replaced with dark rum.

Variation I – Extra frothy eggnog

1. Separate egg yolks from egg whites.
2. Beat egg yolks first, allowing them to lighten in color.
3. Gradually beat in 1 cup sugar, vanilla, and nutmeg.
4. Turn the mixer off and add liquids.
5. Beat egg whites separately, adding the 1 T sugar when peaks form. Continue beating until peaks stiffen.
6. Whisk egg whites into the main mixture.
7. Chill and serve.

Variation II – Cooked eggnog

1. Heat milk and cream to scalding. If you wish to make a lower-alcohol version, mix in the liqueurs before scalding to cook out the alcohol.
2. Temper the beaten and sweetened egg yolks with the hot milk, before mixing the two.