I met Amanda earlier this year, when a mutual friend introduced us. She has been interning with America Village since.
Amanda is smart, funny, hard working and great company - And, I discovered this week, she makes a wonderful Eggnog. It was my first time trying this American classic christmas drink - It won't be the last!
Here she shares her recipe - Enjoy!
*This recipe contains milk products and raw eggs. For a cooked version, see corresponding comments below
15 minutes prep
1hr 30 min total
- 4 eggs
- 2 c. milk (preferrably whole milk)
- 1 c. cream (preferrably heavy cream)
- 1/3 c. & 1 tbs. white sugar
- 1 tsp. Nutmeg, grated
- 3 oz. Of your favorite brandy, cognac, liqueur or rum
1. Separate egg yolks from whites. Whisk yolks with sugar until creamy and set aside.
2. In a medium-sized pan, add milk, cream and nutmeg. Heat until warm and nutmeg is infused, about 8-10 minutes, then remove from heat to cool. *Do not cool entirely if cooking eggs. Milk mixture should have a light parchment colour. Do not boil or simmer.
3. While milk mixture is cooling, beat eggwhites with an electric mixer or whisk. Whip whites until they form a fluffy meringue; leaving stiff peaks. Set aside.
4. Once the milk mixture has cooled, slowly pour into yolk mixture. Whisk quickly to prevent cooking and lumps. *Return to pan and heat until bubbling if you decide to cook the eggs, whisking constantly. Remove from heat after bubbling and cool.
5. Add your alcohol of choice. I used Ron MielCanario Artemi Liqueur Honey Rum. *Skip this step for a non-alcoholic version.
6. Add whites to yolk mixture, carefully whisking or folding them in. There should be a frothy layer on top.
7. Put completed eggnog in the fridge for 45min-1hr. Serve and enjoy chilled.