Eggnog

A community recipe by Patrizia

Not tested or verified by Nigella.com

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Introduction

This eggnog's rich, cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving. This is Martha Stewart's recipe to which I use all rum instead of the bourbon and cognac as well. Just make a quarter of the recipe if you're trying it for the first time.

Ingredients

Serves: 26

12 medium eggs (separated)
1½ cups sugar
2 pints whole milk
cream
3 cups whiskey
½ cup dark rum
2 cups cognac
freshly grated nutmeg

Method

Eggnog is a community recipe submitted by Patrizia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly

Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg. Try and keep all the ingredients cold. If you have any left over, stick the bowl in the freezer and each it the next day for dessert!

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.