Easy Eggnog Recipe
User Reviews
5
Easy Eggnog Recipe
Description
The recipe starts by whipping egg whites into stiff peaks with sugar to form a light foam. Separately, egg yolks are beaten with sugar until pale, then combined with milk, vanilla extract, ground nutmeg, and a dash of salt, creating a spiced, sweet base. Chilled heavy cream is whipped to soft peaks and folded together with the whipped egg whites and yolk mixture, establishing a rich and airy consistency.
This combination yields a classic eggnog with a smooth, frothy texture and traditional flavors of vanilla and nutmeg. The preparation requires attention to chilling and gentle folding to maintain the desired lightness and prevent loss of volume.
Eggnog is best served cold after chilling for at least two hours, enhancing its refreshing quality. It is commonly enjoyed during holiday gatherings as a dessert beverage or festive treat. Proper food safety is important due to the raw egg usage; pasteurized eggs and timely refrigeration are recommended.
The eggnog should be stored in an airtight container in the refrigerator and consumed within 2-3 days for safety and best taste. Stir before serving, as some separation may occur.
Ingredients
- 6 egg separated, large
- 1 cup sugar divided
- 6 cups milk
- 2 tablespoons vanilla extract
- ½ teaspoon ground nutmeg
- salt dash
- 1 cup heavy cream chilled
Instructions
- Place a medium metal or glass mixing bowl in the refrigerator to be used later.
- In another medium bowl, beat egg whites with a hand mixer until stiff. Fold in ¾ cup sugar, a few tablespoons at a time. Set aside.
- In a large mixing bowl, beat egg yolks until they turn a lemon-yellow color. Mix in remaining ¼ cup sugar a few tablespoons at a time. Then mix in milk, vanilla, nutmeg, and salt. Set aside.
- Remove the chilled bowl from the refrigerator. Pour in heavy cream and whip until soft peaks form.
- Add the egg white mixture and the whipped cream to the egg yolk mixture and use a wooden spoon to stir. Chill until cold, about 2 hours.
Notes
- Use pasteurized eggs to minimize the risk of foodborne illness when consuming raw eggs.
- Do not leave eggnog at room temperature for more than 2 hours to ensure safety.
- Eggnog tastes best after chilling for at least 2 hours but can be made 8-12 hours in advance.
- Store eggnog in an airtight container in the refrigerator and consume within 2-3 days.
- Stir well before serving to recombine any separated ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 364kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 178mg | 59% |
| Sodium | 125mg | 5% |
| Potassium | 354mg | 8% |
| Fiber | 0.03g | 0% |
| Sugar | 35g | 70% |
| Vitamin A | 912IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 264mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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