Holiday Eggnog Made The Old Fashioned Way

by Carl Goldman

Here’s a classic recipe for homemade holiday eggnog:

6 large eggs, separated
3/4 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1/2 cup brandy, rum, bourbon, or a combination (adjust to taste)
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg, plus extra for garnish
Optional: additional spirits like whiskey or cognac, to taste
Optional: whipped cream for garnish
In a large mixing bowl, beat the egg yolks with 1/2 cup of sugar until thick and pale.
Gradually whisk in the milk, cream, your choice of spirits (brandy, rum, bourbon), vanilla extract, and ground nutmeg. Stir until well combined.
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
Gently fold the beaten egg whites into the yolk mixture until well combined. Be careful not to deflate the egg whites too much.
Cover the eggnog mixture and refrigerate for at least 1 hour to chill and allow the flavors to meld.
Before serving, give the eggnog a gentle stir as some separation may occur during chilling.
Pour the eggnog into glasses or mugs, and garnish with a sprinkle of ground nutmeg.
Optionally, top with a dollop of whipped cream for an extra indulgent treat.
Enjoy your homemade holiday eggnog responsibly, as it contains alcohol. Cheers!

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