Homemade Eggnog
By Recipe developed for Sur La Table’s Cooking Classes
Homemade Eggnog
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 3 cups
- 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
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.
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.