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Eggnog
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4541026
License: CC BY-SA 4.0 · Wikibooks contributors
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
Directions
- Whip the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy.
- Gradually beat in the sugar, vanilla, and nutmeg.
- Turn the mixer off and stir in the cold brandy, rum, whipping cream, and milk.
- Chill well.
- To serve, sprinkle individual servings with more nutmeg.
Variation II – Cooked eggnog
- 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.
- Temper the beaten and sweetened egg yolks with the hot milk, before mixing the two.
Notes
The brandy may be replaced with dark rum.
Separate egg yolks from egg whites.
Beat egg yolks first, allowing them to lighten in color.
Gradually beat in 1 cup sugar, vanilla, and nutmeg.
Turn the mixer off and add liquids.
Beat egg whites separately, adding the 1 T sugar when peaks form. Continue beating until peaks stiffen.
Whisk egg whites into the main mixture.
Chill and serve.