Eggnog has a base of heavy cream, delicious but a little too heavy for some. The fluffiness that comes from adding stiff egg whites just before serving is the perfect remedy.
Ingredients
- 3 Eggs, separated
- 1 cup Confectioner’s sugar
- 1 tsp Vanilla extract
- ½ cup Liquor (rum, whiskey, etc.) or milk
- ½ cup Milk
- 2 cups Heavy/whipping cream
- Nutmeg and cinnamon for serving
- Beat yolks with hand mixer on medium-high until thick and light in color, about 3 minutes. Then gradually beat in confectioner’s sugar.
- Add vanilla extract and liquor (or ½ cup milk) very slowly, whisking constantly. Cover and refrigerate for an hour.
- Add cream and ½ cup milk, whisking constantly.
- Beat egg whites on medium-low for about a minute, then increase to medium-high until whites reach stiff peaks. Fold whites into eggnog. This is best done just before serving for the fluffiest drink.
- Sprinkle nutmeg and cinnamon to taste and serve.
Serves 8 | Time to Table 1 hour and 15 minutes
Note: Use caution when serving drinks with raw eggs, particularly to young children, the elderly and the immunocompromised.
