A good glassful of eggnog is definitely a tradition in our house! With brandy for the adults and without for the kids, what could be more enjoyable?
In the world of eggnog there are two different kinds… a thicker, cooked, custard-like eggnog that is usually what you find in your grocery store. This recipe is for a light and frothy uncooked version of eggnog. I like it better because it has all the delicious flavour of a cooked eggnog, but using cultured dairy means that it packs a probiotic punch! It’s also quicker to make (whipped up in 5 minutes top) and uses whole eggs rather than just a ton of yolks.
- 4 egg yolks
- ⅓ cup sugar (see notes)
- 2 cups milk
- 1 cup whipping cream
- 1 teaspoon freshly grated nutmeg
- 4 egg whites
- 3 ounces golden rum (optional)
- In a large bowl, beat egg yolks until lightening in colour.
- Add in sugar and stir until completely dissolved.
- Stir in milk, cream, and nutmeg.
- In a separate container whip egg whites with 1 tbsp sugar until stiff peaks form.
- Stir egg whites into the egg yolk mixture and serve immediately or refrigerate and serve within 3 hours.
-I used powdered date sugar, but powdered white sugar is traditional (for quick dissolving). You could also use any powdered sweetener for sweetness.
-Use cultured milk and cream for a probiotic drink!
-You can add the rum into the yolk mixture, or leave it out to add to individual drinks.