Happy new year! This week for Squee Sunday, here’s the recipe I use for homemade egg nog! It comes out nice and foamy instead of sludgy-thick.
This recipe makes a bit over a half a gallon of egg nog. I recommend putting it into a pitcher with a tight seal so you can shake it before you pour.
- 8 eggs, separated
- 2/3 cup of sugar, plus 2 tbsp sugar
- 1 quart (2 pints) whole milk
- 1 pint heavy cream
- 2 tsp nutmeg
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 6 oz spiced rum (I use The Kraken, but Captain Morgan would work fine as well)
Mix yolks on high until they lighten in color and texture (5+ minutes) then gradually add the 2/3 cup of sugar, beating until dissolved.
Continue mixing while adding milk and cream first, then nutmeg, cinnamon, vanilla, and finally alcohol. Chill in fridge for an hour or more.
Mix egg whites to soft peaks, then gradually add 2 tbsp sugar until hard peaks form.
Whisk egg whites into the chilled mixture and chill another hour or more.
What did you have to squee about this week?