Eggnog got its start in Europe and was originally made with Sherry. Here in the states, we make this spicy concoction with rum and share with friends throughout the holidays.
6 eggs, separated
1 cup sugar
1 1/2 quarts heavy cream
4 ounces rum
Dashes of cinnamon and nutmeg
Beat egg yolks and sugar together until they are creamy. Set aside. Beat the egg whites into stiff peaks. Whisk the cream until frothy and add with egg whites to the yolk mixture. Add rum and mix well. Chill for 20 minutes. Enjoy.
Daneen Green is a Garde Manger Chef at Bottega Louie in Los Angeles. She is originally from Austin, Texas.
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