creamy eggnog
Photo by Evan Sung

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10 servings

  • 6 eggs, whole (use local fresh eggs when available)
  • 3 eggs, separated (use local fresh eggs when available)
  • 1½ cups sugar,3 cups heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups whole milk
  • ¾ −1 cup brandy
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom
  • Extra fresh grated nutmeg for sprinkling on top
  1. In a large bowl, using electric mixer set on high speed, beat the whole eggs, yolks, and sugar until frothy and light—about 5−7 minutes. Add the heavy cream and vanilla and beat until thick, another 5 minutes. Beat in the milk. Set aside.
  2. In a medium bowl, using an electric mixer, beat the egg whites until stiff. Stir the spices and brandy together, then pour all into the egg-cream mixture and stir well. Fold in half the whipped egg whites. Pour into a large bowl and gently stir in remaining egg whites. Garnish with extra nutmeg.

Note: If making non-alcoholic version reduce sugar to 1 cup.

To make a day ahead: Do all steps except for beating egg whites. Day of: add half of beaten egg whites, then put in the serving bowl, stirring in remaining beaten egg whites. Garnish with grated nutmeg.

  • from Chef Katie Button of Cúrate in Asheville, NC

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