Homemade Eggnog
The richness of this homemade eggnog recipe is lightened with a big puff of whipped meringue and whipped cream. You can go non-alcoholic, but the rum really does cut the richness. Adapted from Chef Mary Sue Milliken in Saveur.
- Prep time
- 2 hr 15 min
- Cook time
- 3 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup light rum
- 1/2 cup plus 1 tablespoon granulated sugar
- 6 large eggs, separated
- 1 cup heavy whipping cream
- ground nutmeg and/or cinnamon, for garnish
- 1 cup whole milk, cold
Instructions
- 1
In a heatproof bowl set over a saucepan with just an inch or so of simmering water, stir the rum, sugar, and egg yolks. Cook, stirring constantly, until the sugar is dissolved and the mixture is very thick, 2–3 minutes. Chill for at least two hours, or set the bowl in an ice bath to cool it quickly.
- 2
Whip cream in a bowl until soft peaks form.
- 3
In a clean bowl, whip the egg whites until soft peaks form, adding a tablespoon of sugar while whipping.
- 4
Fold whipped cream and cold egg yolk mixture into the whipped whites; stir in the milk. Serve the eggnog from a punch bowl, the top of the eggnog dusted with nutment and/or cinnamon. Sprinkle more spice atop each individual glass of eggnog.