Yield: Makes about 1-1/2 quarts.
Folding the egg whites in at the end makes this well-flavored eggnog frothy and light and just a little bit lumpy, as opposed to the more traditional thicker and smoother nog.
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- 6 eggs, separated
- 3/4 cup sugar
- 2 cups heavy cream
- 2 cups milk
- Brandy, whiskey, or rum, to taste
- Nutmeg, for dusting