Nick's Picks: Home-made Egg Nog

12.14.11 | Nick Finlayson | Comments[4]

6 eggs separated
3/4 Cup Sugar
1 Pint Heavy Cream
4 Pints Whole Milk
1/2 Tsp Artificial Rum Flavoring
1 Tbsp Vanilla Extract
Nutmeg to taste

In three stainless steel bowls, place egg whites, egg yokes and heavy cream. Add 1/4 Cup of sugar to egg whites and beat with electric mixer until foamy and thick. Mix 1/2 Cup of sugar with the egg yokes and beat until thick. Beat heavy cream until thick and foamy.
Combine yokes and heavy cream, add vanilla, rum flavoring and a pinch of nutmeg. Add cold milk to combine. Fold in egg whites and pour into a punch bowl. Place the eggnog in the freezer for about an hour and serve!

I strongly suggest getting pasteurized shell eggs to minimize the risk of salmonella. If not, use fresh clean eggs with shells intact.

Merry Christmas!

Comments

Your Comments(please keep them on topic and polite)

on 12.14.11 Anonymous commented

How much does that make?

on 12.14.11 Kristi commented

How long is it good for? Not that it will last by the sounds of the comments from this mornings show! Thanks for the recipe, we love egg nog

on 12.14.11 Nick F. commented

It makes about 12 servings and should be drank right away! Enjoy and Merry Christmas!

on 12.20.11 Becky commented

Where do I buy "pasteurized shell eggs"? I can't find them in my local supermarket. Thanks!

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