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In a separate bowl, whip the egg whites and nutmeg until you have peaks. Dump the mixture into the larger bowl and stir to incorporate. Seal and refrigerate until ready to serve.
To make basic eggnog, you begin by separating the egg yolks from the whites. Next, you whisk the egg yolks and sugar together in a bowl, then add the milk, cream and spices.
Baccarat’s Classic Eggnog. Ingredients: · 10 eggs, separated · 5 Cups Heavy Cream · 2 Cups Sugar · ¼ Tsp Vanilla Extract · 12 oz Bourbon (Maker’s Mark)
Eggnog (/ ˈ ɛ ɡ ˌ n ɒ ɡ / ⓘ), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, [1] [2] [3] is a rich, chilled, sweetened, dairy-based beverage traditionally made with milk, cream, sugar, egg yolk and whipped egg white (which gives it a frothy texture, and its name).
It is a variant of eggnog with brandy and rum added and served hot, usually in a mug or a bowl. Another method uses egg whites, beaten stiff, with the yolks and sugar folded back in, and optionally vanilla extract added. A few spoonfuls are added to a mug, then hot milk and rum are added, and it is topped with nutmeg. Pre-made Tom and Jerry ...
The earliest recorded recipe for milk punch dates to a 1711 cookbook. [4] Originally served in a punch bowl, early recipes resembled posset and syllabub in the use of curdled, strained cream, leaving only lactic acid. [5] [6] This technique aimed at food stability, [2] a quality that made it popular as a bottled drink. [4]
A big bowl of eggnog is a classic Christmas drink. This homemade version has rum in it, so you might want to make a non-alcoholic version for the kids. Get the Eggnog recipe .
Emily Post's 1922 Etiquette in Society, in Business, in Politics, and at Home, the classic guide to American manners, states that "although according to cook-books caudle is a gruel, the actual "caudle" invariably served at christenings is a hot eggnog, drunk out of little punch cups" [11] (see Punch bowl).