Cookbook:Eggnog

Ingredients

 * 6 eggs, cold
 * 240 ml (1 cup + 1 tablespoon) sugar
 * 2 ml (½ teaspoon) vanilla extract
 * 1 ml ground (¼ teaspoon) nutmeg
 * 180 ml (¾ cup) brandy, cold
 * 80 ml (⅓ cup) dark rum, cold
 * 480 ml (2 cups) cups whipping cream, cold
 * 480 ml (2 cups) milk, cold

Procedure

 * 1) Whip the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy.
 * 2) Gradually beat in the sugar, vanilla, and nutmeg.
 * 3) Turn the mixer off and stir in the cold brandy, rum, whipping cream, and milk.
 * 4) Chill well.
 * 5) To serve, sprinkle individual servings with more nutmeg.

Notes, tips, and variations

 * The brandy may be replaced with dark rum.

Variation I – Extra frothy eggnog

 * 1) Separate egg yolks from egg whites.
 * 2) Beat egg yolks first, allowing them to lighten in color.
 * 3) Gradually beat in 1 cup sugar, vanilla, and nutmeg.
 * 4) Turn the mixer off and add liquids.
 * 5) Beat egg whites separately, adding the 1 T sugar when peaks form. Continue beating until peaks stiffen.
 * 6) Whisk egg whites into the main mixture.
 * 7) Chill and serve.

Variation II – Cooked eggnog

 * 1) Heat milk and cream to scalding. If you wish to make a lower-alcohol version, mix in the liqueurs before scalding to cook out the alcohol.
 * 2) Temper the beaten and sweetened egg yolks with the hot milk, before mixing the two.