How to Make Homemade Eggnog | Chef Jean-Pierre

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whole milk

Coconut cream is lower in calories, while whole milk is more budget-friendly.

rum

🥗Healthier: non-alcoholic rum alternative

💰Cheaper: spiced apple cider

Non-alcoholic options are lower in calories, and spiced apple cider is often cheaper.

Separate the egg yolks from the whites, ensuring the whites are very cold.

Add 1/3 cup of sugar to the egg yolks and whisk until creamy.

Add cinnamon and nutmeg to the egg yolk mixture, adjusting to taste.

Heat the milk and cream until hot, then temper the egg yolks by slowly adding the hot milk and cream mixture while whisking continuously.

Cook the mixture until it starts to thicken, being careful not to boil it to avoid scrambled eggs.

In a separate bowl, beat the egg whites until soft peaks form, adding the remaining 1/3 cup of sugar gradually.

Incorporate the meringue into the eggnog mixture, mixing thoroughly.

Chill the eggnog in the refrigerator for a few hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens