Ultimate Eggnog

Ultimate Eggnog

Ultimate Eggnog

Ultimate EggnogPenny De Los Santos

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
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.