Ingredients
- 4 large eggs
- 100 g (3,5 oz) sugar
- 500 ml (17,6 oz) milk
- 250 ml (8,8 oz) heavy cream
- 150 ml (5,3 oz) rum (can be replaced with bourbon or omit any alcohol components)
- 2 tsp vanilla extract
- ยฝ tsp nutmeg (can be replaced with cinnamon if nutmeg isnโt available.)
- pinch of salt
Directions
- Separate the egg yolks from the whites and set aside the egg whites for later usage.
- Cream the egg yolks with the sugar until you get a foamy consistency.
- Add vanilla extract, nutmeg, and a pinch of salt.
- Gradually add whole milk and heavy cream while continuously mixing.
- Gradually add rum or bourbon while continuously mixing.
- Transfer the mixture to a saucepan and heat it over low-medium heat while stirring constantly until the mixture reaches a consistency that coats the back of the spoon. (71ยฐC / 160เฅฐF)
- Remove the mixture from the heat and let it cool to room temperature.
- Refrigerate for at least 6 hours.
- Beat the egg whites into a foam.
- Mix the egg white foam with the cold eggnog cream. If you would prefer not to consume raw egg whites, you can safely skip adding them to the cocktail.
- Pour into glasses and top with powdered nutmeg or cinnamon before serving.
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