Yield: Yields about 6 cups.
In this version of the holiday classic, three traditional spirits come together for a cocktail with a kick. Whisking frothy beaten egg whites into the eggnog base makes for a much lighter and less cloying drink than those found in containers at the supermarket.
Browse our Drinks and Entertaining Guide for more classic cocktails.
Before serving, whip the egg whites to stiff peaks with a hand-held electric mixer. Fold the whipped egg whites into the chilled yolk mixture. Serve immediately, sprinkled with a little freshly grated nutmeg, or chill for up to 4 hours. Whisk the eggnog until smooth before serving.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
The best eggnog ever. You can play with the level of fat in the mix by adjusting the different milks/creams to make it as light as you want, or just make the full fat stuff. I've done it all and you can't mess this up! (Unless you use preground nutmeg--definitely not as tasty as freshly ground). I've also drank it with and without the whipped whites...not sure which I like better. But I DO end up putting in an additional 1/2-3/4 cup or more of booze, just so it goes further.... :)
This Eggnog is AMAZING. It has been a huge hit at every Christmas party we go to. Follow the recipe exactly as directed. Will try a lighter version next time.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?