Egg Nog #4
A rich and creamy classic eggnog with rum and bourbon, perfect for festive gatherings. Easily made non-alcoholic by replacing the spirits with extra milk.
Ingredients
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Whipping creamβ 241.3 g π§ 236.6 ml π₯ 1 cup
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Egg yolkβ 108 g 6 pcs
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Milkβ 487.4 g π§ 473.2 ml π₯ 2 cup
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Egg whiteβ 180 g 6 pcs
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Sugarβ 15 g π§ 17.6 ml π₯ 1ΒΌ tbsp
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Sugarβ 15 g π§ 17.6 ml π₯ 1ΒΌ tbsp
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Vanilla extractβ 4.3 g π§ 4.9 ml π₯ 1 tsp
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Nutmegβ 0.5 g Β½ pcs
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Saltβ 15 g π§ 12.5 ml π₯ 0.845 tbsp
Also in this recipe
- Light rum 1
- Bourbon 1
Total nutrition
1689 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- In a small mixer bowl, beat 6 egg yolks until blended. Gradually add 60 ml (ΒΌ cup) of sugar, beating at high speed until the mixture is thick and lemon-coloured. Stir in 480 ml (2 cups) of milk, then stir in 120 ml (Β½ cup) of light rum, 120 ml (Β½ cup) of bourbon, 5 ml (1 tsp) of vanilla extract, and 1.5 g (ΒΌ tsp) of salt. Chill the mixture thoroughly in the refrigerator.
- Whip 240 ml (1 cup) of whipping cream to soft peaks and set aside. Thoroughly wash the beaters, then in a large mixer bowl beat 6 egg whites until soft peaks form. Gradually add the remaining 60 ml (ΒΌ cup) of sugar, beating until stiff peaks form.
- Gently fold the chilled yolk mixture and the whipped cream into the egg whites until just combined. Transfer to a punch bowl or large serving bowl, serve immediately, and sprinkle freshly ground nutmeg over each serving.
- For a non-alcoholic version, omit the rum and bourbon and increase the milk to 720 ml (3 cups).
Source:
TheCocktailDB
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