Christmas Egg Nog

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 3/4 cup Caster sugar
  • 1 Nutmeg
  • 6 tbsp Sugar
  • 1/2 tsp Vanilla
  • 3 cups Whipped cream

• Dairy

  • 2 cups Full-cream milk

• Beer, Wine & Liquor

  • 1 1/3 cups Bourbon
  • 1 cup Brandy or rum

Found on theorganisedhousewife.com.au

Directions

• Whip cream in electric mixer on high speed in electric mixer until soft peaks form, approx 2-4 minutes.
• Transfer cream to another bowl.
• Clean and dry electric mixer bowl. Important this is done to ensure quality peaks for egg whites.
• Separate the eggs, placing the yolks into the biggest bowl you have and whites into an electric mixer bowl.
• Using a hand whisk, vigorously whisk the yolks until they turn a light yellow.
• Add 3/4 cup sugar and vanilla, whisk through.
• Add whipped cream, milk and alcohol (optional), gently whisk to combine.
• Beat the egg whites in electric mixer until soft peaks form, approx 3-5 minutes.
• Keep mixer running, add remaining sugar, one tablespoon at a time.
• Continue beating until stiff peaks form, approx 2-4 minutes.
• With a spatula, gently fold the egg white mixture into the yolk mixture.
• Continue to gently fold (don’t want to lose the fluffiness you just created), until all combined.
• Add the eggnog to a jug or ladle into cups.
• Sprinkle each cup with nutmeg.
• The eggnog will separate if left. If this happens gently stir it.
• Remember to keep it refrigerated.
• Enjoy!