Eggnog

By á-174535

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.

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

Preparation

Step 1

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.