Homemade eggnog is SOOO much tastier than store-bought. It is light, frothy, and as sweet as you like it. Use cultured dairy for a boost of probiotics!
1/3cup of powdered sweetener, to taste (see notes for options)
2cups cultured milk (see section above for options)
1cup whipping cream
1/2 teaspoon freshly grated nutmeg, to taste
4 egg whites
3ounces golden rum (optional)
Instructions
Beat egg yolks in a large bowl until the color starts to lighten. Add the sweetener to the egg yolks and stir until completely dissolved. Stir in milk, cream, and nutmeg.
In a separate container whip the egg whites until they form stiff peaks.
Gently fold the egg whites into the egg yolk mixture. Serve immediately with a dusting of nutmeg. or refrigerate and serve within 3 hours. Since this recipe contains raw eggs, it will not last, even if you use cultured dairy.
Notes
Feel free to use your favorite sweetener in this recipe. I always use date sugar or xylitol. However, powdered white sugar is traditional.
If you want to make a whole batch of spiked eggnog, add the rum directly into the yolk mixture. Otherwise, it can be added directly to the glass before pouring in the eggnog.
Because of the health risks associated with the consumption of raw eggs, this recipe is not recommended for pregnant women, children under the age of 1 year, or anyone who may be immunocompromised.
The nutrition information is for a drink made with cultured dairy and xylitol.