An Eggnog to Remember

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1/4 tsp sea salt

18 Eggs, separated

2 cups Rain’s Choice Vanilla Sugar or 2 cups granulated sugar and 1 tablespoon Rain’s Choice pure Vanilla Extract

4 1/2 cups full-fat milk or unsweetened milk substitute

12 allspice berries, crushed

8 Green cardamom pods, outer shell removed and seeds crushed

1/2 teaspoon nutmeg, freshly grated

3 cups heavy cream

3 cups rum

1/2 cup Whiskey

Whipped cream to garnish


Mix salt into the egg whites; refrigerate.

Whisk together egg yolks and vanilla sugar until smooth. In a pot, scald milk. Whisking constantly, drizzle milk slowly into yolk mixture until combined.

Transfer egg-milk mixture into a medium pot. Add allspice, cardamom and nutmeg to pot. Cook over low heat, stirring constantly, until it reaches 170F, about 8-10 minutes. Strain. Let sit 1 hour. Into the egg-milk mixture, slowly whisk in cream, rum, whiskey, allspice liqueur and vanilla. Chill for at least 3 hours. Beat egg whites until stiff, fold into the chilled egg-milk mixture. Refrigerate 1 hour. Ladle eggnog into serving cups; garnish with a dollop of whipped cream if desired.