I honestly love eggnog so much, and seeing as this year I didn’t get to go to a Christmas market and buy a bunch, I’ll be making this recipe instead.
Ingredients
Custard base
- 4 egg yolks
- a third of a cup of white sugar
- 2 cups of whole milk
- 1 cup of heavy cream
- three-quarters of a teaspoon of freshly grated nutmeg
Meringue
- 4 egg whites
- 1 tablespoon white sugar
- 1 pinch freshly grated nutmeg
Directions
- Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 75 to 80 degrees C using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
- Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
- Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
- Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.