Cookbook:Eggnog
Appearance
Eggnog | |
---|---|
Category | Beverage recipes |
Yield | 2½ quarts |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This dish contains raw eggs. Be advised that raw eggs may cause food poisoning and could be especially hazardous for the elderly, small children, and pregnant women. |
Ingredients
[edit | edit source]- 6 eggs, cold
- 240 ml (1 cup + 1 tablespoon) sugar
- 2 ml (½ teaspoon) vanilla extract
- 1 ml ground (¼ teaspoon) nutmeg
- 180 ml (¾ cup) brandy, cold
- 80 ml (⅓ cup) dark rum, cold
- 480 ml (2 cups) cups whipping cream, cold
- 480 ml (2 cups) milk, cold
Procedure
[edit | edit source]- Whip the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy.
- Gradually beat in the sugar, vanilla, and nutmeg.
- Turn the mixer off and stir in the cold brandy, rum, whipping cream, and milk.
- Chill well.
- To serve, sprinkle individual servings with more nutmeg.
Notes, tips, and variations
[edit | edit source]- The brandy may be replaced with dark rum.
Variation I – Extra frothy eggnog
[edit | edit source]- Separate egg yolks from egg whites.
- Beat egg yolks first, allowing them to lighten in color.
- Gradually beat in 1 cup sugar, vanilla, and nutmeg.
- Turn the mixer off and add liquids.
- Beat egg whites separately, adding the 1 T sugar when peaks form. Continue beating until peaks stiffen.
- Whisk egg whites into the main mixture.
- Chill and serve.