Christmas Eggnog
Folding the egg whites in at the end makes this well-flavored homemade eggnog frothy and light, but still intensely creamy.
By Yankee Magazine|Dec 09 2021|
A sprinkle of freshly grated nutmeg is the perfect finish.
Photo Credit: Amy TraversoFolding the egg whites in at the end makes this well-flavored homemade eggnog frothy and light, but still intensely creamy.
Yield:
Makes about 1-1/2 quarts
Ingredients
6 large eggs, separated
1/4 cup plus 1/2 cup granulated sugar
2 cups heavy cream
2 cups milk
Brandy, whiskey, or rum, to taste
Freshly grated nutmeg, for dusting
Instructions
Using a hand-held or stand mixer, beat egg whites with 1/4 cup sugar in a large bowl on medium-high speed until stiff peaks form. Set aside. In another large bowl, beat egg yolks with remaining 1/2 cup of sugar on medium speed until thick and pale yellow in color. Add cream and milk to the yolks and whisk until smooth. Now use a rubber spatula to gently fold in half the egg whites, mixing until just combined (some streaks are okay). Fold in the remaining whites. Liquor can be added to the bowl or to cups to taste. Sprinkle with nutmeg.
Found the Christmas Eggnog recipe in one of my treasured Yankee Magazines. Reminds me of a recipe my Dad once made that got many raves from family and friends. Wish I had his recipe, but he was born and raised in New Hampshire so I thought I would give it a try. I know for sure that he added Four Roses (Straight Kentucky Bourbon Whiskey) now manufactured in Japan and also Strohs Austrian Rum (180 Proof). I will be careful as how much to use, but I hope it tastes good. Slow and steady for the liquor so as not to ruin the recipe. CHEERS !!!
This brought back memories of Christmas eve and my sainted mother whipping (literally) a batch of this delicious drink. Thanks for posting!