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Homemade Eggnog

Serves: Makes 3 cups

Ingredients:

  • 1 cup light rum
  • ½ cup (3½ ounces) granulated sugar, plus 2 tablespoons, divided
  • 6 large eggs, separated
  • ¾ cup heavy whipping cream
  • ½ teaspoon ground cinnamon, plus more to decorate
  • ⅛ teaspoon freshly grated nutmeg, plus more to decorate
  • ⅛ teaspoon ground allspice
  • 1 cup milk


Procedures:

Nothing says "it’s the holidays!" quite like eggnog. This version is spiked with rum so it’s definitely an adult-only version. Serve it before dinner to set the mood or after dinner as a liqueur with coffee.

Whisk rum, ½ cup of the sugar and egg yolks in a heatproof bowl set over a small saucepan of simmering water until very thick, 2 to 3 minutes. Remove from the heat and refrigerate until cold.

Pour cream into a medium bowl and whip using a hand mixer or whisk until soft peaks form; chill.

In a stand mixer, fitted with a wire whip attachment, whisk egg whites, the remaining 2 tablespoons of sugar, cinnamon, nutmeg and allspice until soft peaks form.

Fold cooled egg yolk mixture and whipped cream into whites. Stir in milk.

To serve: Ladle eggnog into mugs and garnish with ground cinnamon and nutmeg.

Recipe developed for Sur La Table’s Cooking Classes

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