Recipe Git v1

Eggnog

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Drink

Tags: easy, recipes for alcoholic beverages, recipes using brandy, recipes using cow milk, recipes using egg, recipes using granulated sugar, recipes using whipping cream, recipes with metric units, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AEggnog)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AEggnog&oldid=4541026

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/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.