What a perfect season for eggnog! Whether you make it for your Christmas party, or a romantic evening next to the fireplace. Or just because you simply want to treat yourself to something tasty and delicious, or even for a family get-together; of course, don't add the rum or any alcohol if kids are going to taste it.
It is a very easy recipe to make and it will delight adults and children during this holiday season.
To make about 4 cups of eggnog, you will need:
Preparation time: 20 minutes
Resting time: A few hours in the fridge until serving
Start by separating the egg whites from the egg yolks and put them in two separate bowls.
Grate the nutmeg and keep aside.
In a bowl, mix the milk and the heavy cream.
In a standing mixer, or with a hand-mixer, whisk the egg yolks until they get lighter in color.
Once it's done, gradually add the 1/3 cup of sugar and continue to whisk until the two ingredients are combined.
While continuing to whisk on a slow setting, add the milk/cream mixture, the rum*, and the nutmeg to the mix.
In a separate bowl, whisk the egg whites to soft peaks. Then add the tablespoon of sugar and continue to whisk until the egg whites form stiff peaks.
Gently whisk the egg-yolk mixture to the egg-white mixture.
You've just made eggnog!
Keep the eggnog in a sealed container in the fridge until serving. Simply re-froth before serving.
Enjoy!
*Note: You can make this recipe alcohol-free by not adding the rum. The recipe steps stay the same; simply remove the rum from the ingredients.
Tip: Keep the leftovers of the eggnog in a sealed container in the fridge. Simply re-froth before serving.
It is a very easy recipe to make and it will delight adults and children during this holiday season.
To make about 4 cups of eggnog, you will need:
- 4 eggs
- 1/3 cup of sugar
- 1 pint of milk
- 1 cup of heavy cream
- 9 ounces of spiced rum*
- 1/2 teaspoon of nutmeg
- 1 tablespoon of sugar
Preparation time: 20 minutes
Resting time: A few hours in the fridge until serving
Start by separating the egg whites from the egg yolks and put them in two separate bowls.
Grate the nutmeg and keep aside.
In a bowl, mix the milk and the heavy cream.
In a standing mixer, or with a hand-mixer, whisk the egg yolks until they get lighter in color.
Once it's done, gradually add the 1/3 cup of sugar and continue to whisk until the two ingredients are combined.
While continuing to whisk on a slow setting, add the milk/cream mixture, the rum*, and the nutmeg to the mix.
In a separate bowl, whisk the egg whites to soft peaks. Then add the tablespoon of sugar and continue to whisk until the egg whites form stiff peaks.
Gently whisk the egg-yolk mixture to the egg-white mixture.
You've just made eggnog!
Keep the eggnog in a sealed container in the fridge until serving. Simply re-froth before serving.
Enjoy!
*Note: You can make this recipe alcohol-free by not adding the rum. The recipe steps stay the same; simply remove the rum from the ingredients.
Tip: Keep the leftovers of the eggnog in a sealed container in the fridge. Simply re-froth before serving.
As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!
Whipped up by Charline Leblond
Whipped up by Charline Leblond
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