Eggnog

Fluffy beaten egg whites make this eggnog recipe lighter and easier to drink than a cup of cream and booze has any right to be.

Photo by Meredith M.
Adapted from bonappetit.com
None

PREP TIME

20

minutes

TOTAL TIME

180

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

180

minutes

SERVINGS

12

servings

Adapted from bonappetit.com

Ingredients

  • 6

    large eggs, separated

  • 1

    cup sugar

  • pinch of kosher salt

  • 3

    cups whole milk

  • 2

    cups heavy cream

  • 2

    cups dark rum

  • whole nutmeg and cinnamon stick, grated with a microplane for serving

Directions

Whisk egg yolks, sugar, and salt in a large punch bowl just until sugar is dissolved, then whisk in milk, cream, and rum. Cover and chill eggnog base at least 2 hours or up to 2 days. Just before serving, using an electric mixer, beat egg whites in a medium bowl until stiff peaks form. Gently fold into egg nog base. Finely grate nutmeg and cinnamon with a microplane over as desired.

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