Chef Kim's Eggnog

Recipe

Drink
Chef Kim's Eggnog

Primary Media

Glass mug of Eggnog, dusted with Nutmeg next to plate of sugar cookies and mug of coffee

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3.86 out of 5 stars
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7 ratings

Recipe Data

20
Servings

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    Servings and Ingredients

    Ingredients
    Serves 20
    QuantityIngredientAdd
    6pasteurized large eggs, separated
    ¾ c.Hy-Vee granulated sugar, divided
    1 qt.Hy-Vee half-and-half
    2 c.whiskey
    2 tbsp.dark rum
    Ground nutmeg, optional

    Directions

    1. Beat egg yolks and 1/2 cup sugar using an electric mixer on medium-high speed until very pale yellow, about 5 minutes. Transfer to a punch bowl or large pitcher. Fold in half-and-half, whiskey and rum.
    2. Beat egg whites to soft peaks. Gradually add remaining 1/4 cup sugar and continue beating until stiff peaks form. Gently fold into egg yolk mixture.
    3. Ladle into cups and dust with nutmeg, if desired.

    Nutrition facts

    Servings

    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Sodium: 40mg
    • Total Carbohydrates: 10g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 0%
    0%
    Iron 2%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Holiday 2011.