It just wouldn’t be Christmas without eggnog. Every year, I shamelessly indulge in the store-bought, non-alcoholic version as soon as it appears on shelves. Since I was on a holiday recipe kick, I decided to finally try making it from scratch.
Now, I will say that I raise my own eggs, which I feel puts my family at a reduced risk of salmonella poisoning. However, I did cook the egg yolks just because I’m not a big fan of drinking raw egg. If you choose to make the raw version, I recommend buying pasteurized egg whites and yolks.**
This is best made ahead and chilled before serving. Whisk to combine the “nog” and egg whites, although the whites still end up separating a little bit.
You can omit the rum if you want non-alcoholic eggnog.
Eggnog
Ingredients
- 4 egg yolks, 4 oz
- 1/3 c sugar
- 2 c whole milk
- 1 c heavy whipping cream
- 3 oz rum
- 1 tsp fresh grated nutmeg
- 4 egg whites, 4 oz
- 1 Tbsp sugar
Instructions
Raw egg directions
- In the bowl of a mixer with a whisk attachment, whisk egg yolks until they are light in color and start to thicken. Gradually add 1/3 c sugar and continue to beat until the sugar is completely dissolved.
- Add milk, cream, rum and nutmeg. Stir to combine.
- Place the egg whites in a separate mixing bowl and beat to soft peaks with an electric mixer. Do not use the same beaters or whisks from the egg yolks unless they have been cleaned completely. The egg yolks will prevent the whites from forming peaks.
- Gradually add 1 Tbsp sugar and beat until stiff peaks form.
- Whisk the egg whites into the yolk mixture. Chill and serve.
Cooked egg directions
- In the bowl of a mixer with a whisk attachment, whisk egg yolks until they are light in color and start to thicken. Gradually add 1/3 c sugar and continue to beat until the sugar is completely dissolved. Set aside.
- In a medium saucepan, over high heat, combine the milk, cream and nutmeg. Bring just to a boil, stirring occasionally.
- Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.
- Return everything to the pan and cook until the mixture reaches 160 degrees F. (won't take long, if it isn't there already)
- Remove from the heat, stir in the rum, pour into a medium mixing bowl and set in the refrigerator to chill.
- In a medium mixing bowl, beat the egg whites to soft peaks. Do not use the same beaters or whisks from the egg yolks unless they have been cleaned completely. The egg yolks will prevent the whites from forming peaks.
- Gradually add 1 Tbsp sugar and beat until stiff peaks form.
- Make sure the yolk mixture is cooled to room temperature (about 70° F) before mixing in the egg whites.
- Whisk the egg whites into the chilled mixture.
Notes
**Raw Egg Warning**
The Not So Modern Housewife suggests caution in consuming raw and lightly cooked eggs due to the risk of salmonella or other food-borne illness. To reduce this risk, I recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or under cooked when the dish is served, use shelled eggs that have been treated to destroy salmonella or pasteurized egg products.
Nutrition Information
Yield 7 Serving Size 6 fl ozAmount Per ServingCalories 473Total Fat 32gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 15gCholesterol 749mgSodium 178mgCarbohydrates 18gFiber 0gSugar 17gProtein 21g
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