Ultimate Eggnog

Chef Mary Sue Milliken showed us how to craft this decadent eggnog, which incorporates whipped cream, egg whites, and spices into a pudding-like zabaglione base. It first appeared in our December 2013 issue along with Karen Shimizu’s article A Nog Like No Other.

Ultimate Eggnog Ultimate Eggnog
Chef Mary Sue Milliken showed us how to craft this decadent eggnog, which incorporates whipped cream, egg whites and spices into a pudding-like zabaglione base.
Yield: serves 6

Ingredients

  • 1 cup light rum
  • 12 cup plus 2 tbsp. sugar, divided
  • 6 eggs, separated
  • 34 cup heavy cream
  • 12 tsp. ground cinnamon
  • 18 tsp. freshly grated nutmeg
  • 18 tsp. ground allspice
  • 18 tsp. ground anise
  • 1 cup milk

Instructions

  1. Whisk rum, 12 cup sugar, and egg yolks in a heatproof bowl set over a saucepan of simmering water until very thick, 2–3 minutes; chill.
  2. Whip cream in a bowl until soft peaks form; chill.
  3. In a large bowl, whip egg whites, 2 tbsp. sugar, cinnamon, nutmeg, allspice, and anise until soft peaks form.
  4. Fold whipped cream and cooled egg yolk mixture into whites; stir in milk. To serve, ladle eggnog into mugs and garnish with ground cinnamon and nutmeg. Serve additional rum on the side, if you like.