It’s not Christmas without egg nog, at least in my family. Every year we make a batch of it; even though I prefer Apple Cider, I love the smiles on my family’s faces as they drink. Here is the recipe my family uses:
- 4 Large pasteurized eggs (yolks and whites separated)
- 1/4 C plus 1 Tbsp white sugar
- 2 C whole milk
- 1 1/2 C heavy cream
- 1/2 Tsp ground nutmeg
- 1/4 Tsp kosher salt
- 1 Tsp vanilla
- Nutmeg for garnish
- In a stand mixer, whisk the egg whites until soft peaks form. With the mixer still running, slowly add 1 Tbsp sugar and beat until stiff peaks form. Gently pour into another bowl and set aside.
- In the same mixing bowl used for the egg whites, place egg yolks and 1/4 cup sugar. Beat until the sugar completely dissolves and yolks lighten in color. Add milk, cream, nutmeg, salt, and vanilla extract and beat on low until well combined (1 minute).
- With the mixer on, add beaten egg whites. Place in airtight glass container and chill for several hours or over night.
- When ready to serve garnish your cup with nutmeg!
My younger cousins like to drink the egg nog with whipped cream and a sprinkle of cinnamon. They also try to see who has the better whipped cream mustache. It’s a tradition.