Traditional Homemade Eggnog

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 Nutmeg
  • 2/3 cup Sugar

• Dairy

  • 1 cup Heavy cream
  • 1 cup Whole milk

• Beer, Wine & Liquor

  • 1/3 cup Brandy

Found on theredheadbaker.com

Description

Directions

• Separate the eggs: place the yolks in the bowl of a stand mixer, and place the whites in an airtight container and refrigerate until ready to use.
• Add the sugar to the mixing bowl with the yolks. Beat with a mixer on low at first to combine, then at medium speed until the mixture is smooth and creamy, and it has lightened to pale yellow.
• Pour the milk, cream, and brandy (if using) into the bowl with the yolk/sugar mixture and whisk until combined. Pour the mixture into an airtight container and refrigerate for at least an hour. The more brandy you add, the longer the mixture will keep.
• When ready to serve, beat the reserved egg whites to stiff peaks. Retrieve the yolk mixture from the refrigerator and fold the beaten egg whites into the yolk mixture.
• Transfer the eggnog to a pitcher or punch bowl. Serve in tumblers with freshly grated nutmeg on top.
• Separate the eggs: place the yolks in the bowl of a stand mixer, and place the whites in an airtight container and refrigerate until ready to use.
• Add the sugar to the mixing bowl with the yolks. Beat with a mixer on low at first to combine, then at medium speed until the mixture is smooth and creamy, and it has lightened to pale yellow.
• Pour the milk and cream into a medium saucepan and cook over medium heat just until bubbles form at the edges of the pan. While continuously whisking the yolks, very slowly stream the warm milk into the yolks. Pour the egg/milk mixture back into the saucepan, and continue cooking over medium heat until the mixture thickens. Cool to room temperature, then whisk in the brandy. Pour the mixture into an airtight container and refrigerate for at least an hour.
• When ready to serve, beat the reserved egg whites to stiff peaks. Retrieve the yolk mixture from the refrigerator and fold the beaten egg whites into the yolk mixture.
• Transfer the eggnog to a pitcher or punch bowl. Serve in tumblers with freshly grated nutmeg on top.