Classic Eggnog Recipe

Two cups of Eggnog

This recipe is for a rich, homemade version that can be served non-alcoholic or spiked.

Ingredients

• 6 large eggs (separated into yolks and whites)

• 3/4 cup granulated sugar (divided)

• 2 cups whole milk

• 1 cup heavy cream

• 1/2 cup desired spirit (Bourbon, Dark Rum, or Brandy—optional)

• 1 tsp vanilla extract

• Freshly grated nutmeg, to taste

  
  

Instructions

1. Whip Yolks: In a large bowl, whisk the egg yolks with 1/2 cup of sugar until the mixture is pale yellow and thick.

2. Combine Cream: Slowly whisk in the milk, cream, and vanilla extract. At this point, you can stir in the alcohol if using.

3. Whip Whites: In a separate, clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff, glossy peaks form.

   1. Fold: Gently fold the whipped egg whites into the yolk mixture.

   2. Chill: Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to meld and thicken.

   3. Serve: Ladle into glasses and garnish generously with freshly grated nutmeg.