Christmas Eggnog
Serves 8-10
Eggnog is incredibly easy to make, and the homemade version is lighter than the store-bought variety. So you can drink more! Be sure to use very fresh eggs, which give good texture and reduce the risk of food contamination. Also, don’t feel obligated to include the alcohol. This recipe delightful without it.
2 eggs, separated
1/3 cup sugar
2 2/3 cup whole milk
2/3 cup Cognac
1/3 cup light rum
2 tablespoons powdered sugar
½ teaspoon freshly grated nutmeg
In a medium bowl, combine the egg yolks and sugar. Whisk until thick and pale yellow, about 45 seconds. (Don’t worry if initially this mixture seems too thick; it will loosen as you continue to whisk.)
Add milk, continuing to mix, until combined. Stir in Cognac and rum. Cover with plastic wrap and chill for 30 minutes.
Pour egg whites into another medium bowl. Using a hand mixer on medium speed, beat until lightly frothy. Slowly add powdered sugar, while continuing to mix. Beat egg whites until light and foamy, and they form soft peaks.
Gently fold the egg whites into the milk mixture. Fold until whites are evenly distributed. They should give the eggnog a foamy top, and there shouldn’t be any large pieces of whites remaining.
Serve in small glasses, dusted with nutmeg.
big world | small kitchen
http://www.bigworldsmallkitchen.com/recipe/christmas-eggnog-recipe
One Comment to “Christmas Eggnog”
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This looks way better than the stuff I buy! Merry Christmas! xo