This holiday season, whip up Mary Sue Milliken’s fluffy cloud of rum.
Chef Mary Sue Milliken showed us how to craft her decadent eggnog recipe, which incorporates whipped cream, egg whites, and freshly ground spices into a custardy zabaglione-like base.
This recipe first appeared in our December 2013 issue alongside Karen Shimizu's article “A Nog Like No Other.”
- 1 cup light rum, plus more
- 1⁄2 cup plus 2 Tbsp. sugar, divided
- 6 large eggs, separated
- ¾ cup heavy cream
- ½ tsp. ground cinnamon, plus more for garnish
- ⅛ tsp. ground allspice
- ⅛ tsp. ground anise seed
- ⅛ tsp. freshly grated nutmeg, plus more for garnish
- 1 cup whole milk
In a medium heatproof bowl set over a medium pot of simmering water, whisk together the rum, ½ cup sugar, and the egg yolks and cook, whisking frequently, until very thick, 6–9 minutes. Remove from the heat, set aside to cool to room temperature, then transfer the custard to the fridge to chill.
Meanwhile, in a medium bowl, whip the cream until soft peaks form. Transfer to the fridge to chill.
In the bowl of a stand mixer fitted with the whip attachment, whip the egg whites, remaining sugar, cinnamon, allspice, anise, and nutmeg, until soft peaks form. Using a silicone spatula, fold the whipped cream and cooled egg yolk mixture into the whites, then stir in the milk. To serve, ladle the eggnog into mugs or small glasses and garnish with ground cinnamon and nutmeg. Serve with additional rum on the side, if you like.
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.