Serves a Crowd
"Spirits" of the Holidays Eggnog
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11 Reviews
Scott S.
December 27, 2019
My family loved this! A number said it was the best egg nog they’d ever had – and I would agree. Whipping the egg whites and folding them in was a brilliant move to create a wonderfully light and creamy texture. I also used whole milk and heavy cream to cut down on fat a bit and it was still delicious.
My only gripe was the sweetness. I actually added a half cup less sugar than was called for (3c instead of 3.5c) and it was still a bit sweet to my taste. Next time I’ll add a full cup of sugar less. Definitely a keeper!
My only gripe was the sweetness. I actually added a half cup less sugar than was called for (3c instead of 3.5c) and it was still a bit sweet to my taste. Next time I’ll add a full cup of sugar less. Definitely a keeper!
Chef L.
December 22, 2015
Madison, I put it in wide-mouthed jars so I can get a bit of the froth. It will keep refrigerated for up to a week.
Chef L.
December 19, 2014
To be honest, I've never used pasteurized eggs, but I would assume it would be fine. I'll try it next time.
Chef L.
December 19, 2014
Jacob, I don't fold the whites in entirely. I leave "pillows" in the mixture. I do give a stir after it has chilled, but not much of one.
Jacob
December 18, 2014
Maybe I am just missing something. But if you fold in the two mixtures how do you end up with a cocktail so wonderfully seperated?
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