(American egg and cream Christmas beverage)
4 to 6 servings
- Eggs, whites and yolks separated -- 4
- Sugar -- 1/3 to 1/2 cup
- Milk -- 2 cups
- Heavy cream or half and half -- 1 cup
- Rum or brandy -- 1/2 to 3/4 cup
- Nutmeg -- 1 teaspoon
- In a large bowl, use a whisk to beat the egg yolks until they lighten in color. Add the sugar and beat until it is fully dissolved. Stir in the milk, cream or half and half, rum or brandy and a pinch of nutmeg. Chill well.
- In a clean bowl, beat the egg whites until they form soft peaks. Add 1 tablespoon of sugar and beat some more until they form stiff peaks. Fold the whites into the yolk-cream mixture with a spatula. Pour into a serving pitcher and chill.
- When ready to serve, pour into individual serving glasses and sprinkle with a pinch of nutmeg.
- Cooked Version: Safer for little kids (leave out the rum!) and older folks. Do not separate the eggs. Beat the whole eggs and sugar together until the sugar is dissolved and the eggs are frothy. Stir in milk and nutmeg. Heat in a double boiler over simmering water, whisking constantly, to a temperature of 165°F. Remove from heat and strain. Chill well. Stir in rum or brandy. Beat the heavy cream with a pinch of sugar, and stir half into the egg mixture. Serve the rest as a dollop on top of each serving. Sprinkle with nutmeg.
- Vary the amount of sugar and liquor to your taste. Versions of eggnog are also made with bourbon, rye, hard cider or cognac.
- Substitute all milk for the heavy cream if you want a lower fat version.