Ingredients
Scale
- 6 eggs at room temperature, separated
- 3/4 cup caster sugar, for the yolks
- 6 tablespoons sugar, for the whites
- 1/2 teaspoon vanilla
- nutmeg
- 3 cups whipped cream
- 2 cups full cream milk
optional
- 1 cup brandy or rum
- 1 1/3 cups bourbon
Instructions
- 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!
- Prep Time: 20 mins
