Homemade Eggnog

Name: Homemade Eggnog
Yield: 12 Servings
Ingredients: 6 large eggs*, separated; 1 cup (200 g) sugar; Pinch of kosher salt; 3 cups whole milk; 2 cups dark rum; 2 cups heavy cream; Whole nutmeg and cinnamon stick (for serving)

Amiel Stanek12 ServingsSource

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Ingredients

6 large eggs*, separated

1 cup (200 g) sugar

Pinch of kosher salt

3 cups whole milk

2 cups dark rum

2 cups heavy cream

Whole nutmeg and cinnamon stick (for serving)

Method

Whisk 6 large egg yolks, 1 cup (200 g) sugar, and a pinch of kosher salt in a large punch bowl just until sugar is dissolved. Whisk in 3 cups whole milk, 2 cups dark rum, and 2 cups heavy cream. Cover and chill eggnog base at least 2 hours.

Just before serving, using an electric mixer, beat 6 large egg whites in a medium bowl until stiff peaks form. Gently fold into eggnog base. Finely grate whole nutmeg and cinnamon stick over as desired. Do Ahead: Eggnog base can be made 6 hours ahead. Keep chilled.