Ingredients
- 6 large eggs, separated
- 1 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg (plus extra for serving)
Instructions
- Separate egg yolks from egg whites and place into two clean bowls.
- Whisk egg yolks with sugar until pale, thick, and smooth.
- Slowly whisk in milk, heavy cream, salt, and nutmeg until fully combined.
- Cover and refrigerate the mixture for 1–2 hours to chill and develop flavor.
- Beat egg whites until stiff peaks form.
- Gently fold whipped egg whites into the chilled eggnog base to keep it light and airy.
- Pour into glasses or a serving bowl and sprinkle with extra nutmeg before serving.
Notes
- Use pasteurized eggs for added food safety if desired.
- Do not skip chilling time as it improves flavor and texture.
- Fold egg whites gently to preserve the airy foam.
- Stir before serving if separation occurs.
- For a richer version, increase cream and reduce milk slightly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Whisking / Chilling
- Cuisine: American / Holiday
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 25g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 210mg
