Description
This Traditional Eggnog Recipe is a rich and creamy holiday classic made with fresh eggs, milk, cream, and a splash of brandy and dark rum. Lightly spiced with nutmeg and sweetened to perfection, this festive drink is perfect for serving chilled at gatherings or enjoying by the fireside during the holidays.
Ingredients
Scale
Egg Mixture
- 4 large eggs (separated)
- 5 tablespoons granulated sugar (divided: ¼ cup + 1 tablespoon)
- 2 cups whole milk
- 1 cup heavy cream
- ¼ cup brandy (or bourbon)
- ¼ cup dark rum
- ½ teaspoon freshly ground nutmeg (plus more, for garnish)
- ¼ teaspoon kosher salt
Instructions
- Whip Egg Whites: In the clean, dry bowl of a stand mixer, whisk the egg whites until soft peaks form. With the mixer still running, slowly add 1 tablespoon of sugar and continue beating until stiff peaks form. Carefully transfer the beaten egg whites to a separate bowl and set aside.
- Prepare Egg Yolk Mixture: Without cleaning the previously used bowl, place the egg yolks and the remaining ¼ cup of sugar inside. Beat until the sugar dissolves completely and the yolks become lighter in color. Then add the whole milk, heavy cream, brandy, dark rum, freshly ground nutmeg, and kosher salt. Beat the mixture on low speed for about 1 minute until thoroughly combined.
- Fold in Egg Whites and Chill: With the mixer on the fold setting or by hand using a spatula, gently fold the beaten egg whites into the yolk and milk mixture until fully incorporated. Transfer the eggnog to an airtight glass container and refrigerate for several hours or overnight to allow flavors to meld and the mixture to chill thoroughly before serving.
Notes
- Use the freshest eggs possible since this recipe uses raw eggs.
- For a non-alcoholic version, omit the brandy and rum and increase the milk or add a splash of vanilla extract.
- For garnish, sprinkle additional freshly ground nutmeg just before serving.
- Chilling overnight enhances the flavor and texture.
- If concerned about raw eggs, use pasteurized eggs or egg products.
