Ingredients
Scale
- 6 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup dark rum (optional)
- 1/4 teaspoon vanilla extract
Instructions
- Step 1: In a large bowl, whisk together egg yolks and sugar until pale and thick. Slowly whisk in the nutmeg and cinnamon.
- Step 2: In a separate saucepan, gently heat the milk and heavy cream over medium-low heat until warm (do not boil). Remove from heat.
- Step 3: Gradually whisk the warm milk mixture into the egg yolk mixture, a little at a time, to temper the eggs and prevent curdling.
- Step 4: Pour the mixture back into the saucepan and cook over very low heat, stirring constantly, until the mixture thickens slightly (about 2-3 minutes). Do not boil. Remove from heat and stir in the rum (if using) and vanilla extract.
- Step 5: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the custard mixture.
- Step 6: Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the eggnog to chill completely. Serve chilled.
Notes
- Store leftover eggnog in an airtight container in the refrigerator for up to 3 days.
- For a warm and comforting treat, gently reheat individual servings in the microwave, stirring frequently to prevent scorching.
- Serve your creamy eggnog in elegant stemmed glasses, garnished with a sprinkle of nutmeg and a cinnamon stick for a festive touch.
- To ensure a perfectly smooth eggnog, make sure to temper the egg yolks gradually with the warm milk mixture, preventing any lumps from forming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American