Eggnog Recipe #342960
Smooth and tasty- use rum or sherry according to your preference, or use an extract for flavour.
by Shelley P.S.
30 min | 30 min prep
SERVES 6
- 4 cups milk
- 1/2 cup milk
- 4 eggs, separated
- 125 ml can sweetened condensed milk
- 1 tablespoon sugar
- 1 teaspoon vanilla essence
- 30 ml rum or sherry wine
- 1/4 teaspoon nutmeg or cinnamon, ground
- Using a mixer, beat the egg yolks in a large bowl for 5 - 10 minutes; they need to be thick and resemble the colour of butter.
- A little bit at a time, add in the milk, condensed milk, sugar and vanilla essence.
- In a separate bowl, beat the egg whites to stiff peaks.
- Slowly fold the egg whites into the rest of the mixture.
- Add rum. Stir gently.
- Serve in cups and garnish with ground nutmeg or cinnamon.
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5 stars