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.
- 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
Preparation time 20mins
Cooking time 180mins
Adapted from bonappetit.com
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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