Wednesday, December 25, 2013

Holiday Egg Nog

Egg Nog is most commonly served during the winter holidays.  I love Egg Nog and I say make it from scratch and have it year round.

This recipe uses a good amount of milk to lighten the strength of the rum flavor.  However, if you prefer your nog stronger, simply reduce the milk to 1 or 2 cups depending on your preference.

Servings: 4-6
Prep Time: 30 minutes
Special Tools: Electric Mixer can really speed up the process of whisking ingredients.


1 Cup Rum (light or dark can be used)
6 Egg Yolks
3/4 Cups Heavy Cream
2 Tablespoons Sugar
6 Egg Whites
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Anise
1/2 Teaspoon Ground Nutmeg
3 Cups Milk

Using a double boiler or by simply using a heat proof bowl over a pot of simmering water, whisk the rum and egg yolks together until very thick (about 5-7 minutes).  Set aside in the refrigerator to cool.

Place the heavy cream and sugar in a bowl.  Whisk the ingredients briskly (or use an electric hand mixer) until the cream thickens and forms peaks.  Set aside in the refrigerator to cool.

Place the egg whites, ground cinnamon, ground allspice, ground anise, and ground nutmeg in a large bowl.   Whisk the ingredients briskly (or use and electric hand mixer) until the whites thicken and form peaks.   Fold the rum & egg yolk mixture and the cream into the large bowl of spiced egg whites until well combined. Pour in the milk and stir the ingredients again until well combined.  Ladle the egg nog into glasses to serve and enjoy.

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