Eggnog homemade

Moushira Abdel-Malek, Tuesday 17 Dec 2019

Eggnog homemade
Eggnog homemade

Serves 6-8



2 cups whole milk

2 cups cream

6 eggs (separated)

2 tsp vanilla extract 

3/4 cup castor sugar

1 tbsp castor sugar (extra)

1 shot rum

1 shot brandy 

1 tsp each:






In a medium-sized saucepan; add milk and cream.  Heat until about to come to the boil.  Stir in sugar, cinnamon, ginger and nutmeg; to dissolve.  Meanwhile, beat egg whites with extra tablespoonful of sugar and half amount of vanilla; until fluffy, light and peaks are formed.  Do not stiffen them as when baking meringue.  Beat yolks with remaining amount of vanilla; until pale and creamy.  Gently fold egg whites into yolks to incorporate.  Add some milk; tempering it over eggs; in order to cook them without being curdled.  This is by adding a ladleful of very hot milk over eggs; while stirring constantly, then pouring remaining quantity of hot milk and cream; while still stirring with the other hand; until mixture is light, fluffy and all ingredients well incorporated together.  Add rum and brandy to mixture.  Stir with a stirrer.  Chill for at least four hours.  Pour into chilled glasses kept in the freezer for 15 to 30 minutes.  Sprinkle a tiny amount of cinnamon on top of each glass and serve. 



*A version of this article appears in print in the 19 December, 2019 edition of Al-Ahram Weekly.

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