Homemade Eggnog
Ingredients Yield: 1.75 L
- 8 Egg Yolks
- 200g (1 Cup) Sugar
- 750ml (3 Cups) Whole Milk
- 500ml (2 Cups) Heavy cream
- 180ml (3/4 Cups) Dark Rum
- 180ml (3/4 Cups) Brandy
- 8 Egg Whites
- Sprinkle Grated Nutmeg
Instructions
- Whisk together the egg yolks and sugar in a bowl. Whisk until the sugar somewhat dissolves and becomes silky and creates ribbons when you drizzle the mixture from the whisk.
- Gradually add the rum until the mixture is thin and easier to whisk. Then add the brandy.
- Whisk in the milk and then cream.
- If you'd like you can add a bit of nutmeg to the eggnog, or you can leave it for the garnish when it is served.
- Pour your eggnog into clean glass bottles or containers.
- You can either leave it in the fridge to ferment for at least to a week (recommended, just check every week of fermenting to ensure that it has not soured), or you can serve it right away.
- If you decided to ferment the eggnog, make sure that you shake the bottle every few days to ensure it stays fresh.
- When serving your eggnog, first whisk your egg whites to a soft peak. Then mix in your eggnog.
- Gently fold until the mixture is rather frothy.
- Carefully pour into a glass, and grate the fresh nutmeg on top.
- Serve and enjoy!
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