Ingredients
Units
- 1 pint whole milk (about 2 cups)
- 1 pint heavy cream
- 12 eggs
- 2 cups granulated sugar
- 1 pint of your best French brandy
- 2 tsp grated nutmeg
Instructions
- Separate egg yolks and whites
- Gently beat the egg yolks and sugar until smooth
- To the beaten egg yolks and sugar, add the milk, cream, brandy, and grated nutmeg
- Using an electric or stand mixer, beat the egg whites until they form soft peaks
- Fold the egg whites into the eggnog mixture
Notes
- This eggnog will keep for several weeks if set in a cool place.
- Additional egg whites can be stirred in as eggnog is used.
- Raw, pasteurized eggs are safe to consume. No cooking required.
- Prep Time: 10 minutes
- Category: Drinks
- Method: Refrigerated
- Cuisine: English