Homemade eggnog is smooth and delicious. Make sure you use the freshest eggs possible and have an alternate beverage available for pregnant woman, children or the elderly who shouldn’t consume raw eggs.
4 eggs, separated
1/3 cup sugar (reserve 1 tablespoon)
2 cups whole milk
1 cup whipping cream
fresh grated nutmeg
With an electric beater whisk together egg yolks and sugar until sugar dissolves and yolks are pale and fluffy. Add milk, cream and nutmeg and whisk until well combined. Refrigerate until cold.
Just before serving whisk egg whites and a pinch of salt to soft peaks. Add teaspoon of sugar and whisk until firm peaks.
Fold into eggnog to make it extra light and fluffy.
If you want to add alcohol you can whisk in 2 to 3 ounces of bourbon or rum before adding the egg whites.