Double-whipped eggnog sets a proper holiday mood

Nothing says the holidays like homemade eggnog.
By ELIZABETH KARMEL Modified: December 18, 2012 at 3:14 pm •  Published: December 19, 2012
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For me, eggnog season can't come soon enough.

As soon as Halloween is packed away, I buy a quart of my favorite eggnog at the grocery store. I drink it little by little, spiked and not.

I make eggnog cappuccinos in the morning and eggnog milkshakes at night. On the weekends, there is nothing like French toast made with eggnog.

But the best eggnog of the season is the frothy cloudlike homemade eggnog I make for Christmas cocktails. Because there are so few ingredients, it is essential that the eggs and milk be as fresh and as high quality as you can find.

Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including “Soaked, Slathered and Seasoned.”



Double-whipped eggnog

Start to finish: 2 hours 15 minutes (15 minutes active)

Servings: 6

4 large eggs, yolks and whites separated

¼ cup, plus 2 tablespoons superfine sugar

Pinch sea salt

2 cups whole milk

1 teaspoon freshly grated nutmeg, divided

1 cup heavy cream

1 teaspoon vanilla extract

Bourbon, to serve (optional)

• In a large bowl, whisk the egg yolks until they are a light golden color, about 1 to 2 minutes. Gradually add the ¼ cup of sugar and the salt, beating until the sugar is completely dissolved. Add the milk and half of the nutmeg, then beat until slightly frothy.

• In a large bowl, use an electric mixer to beat the egg whites until they hold soft peaks. With the mixer running, sprinkle in 1 tablespoon of the remaining sugar and whip until the egg whites form stiff peaks. Folk the egg whites into the yolk mixture until light and airy with no lumps. Cover and refrigerate for at least 2 hours.

• Just before serving, place the cold cream in a large chilled bowl. Use an electric mixer to beat until the cream forms soft peaks. With the mixer still running, gradually add the remaining 1 tablespoon of sugar and the vanilla. Beat until firm peaks form and there is no liquid left. Fold the whipped cream into the eggnog, sprinkle with the remaining nutmeg, and serve.

• If you are spiking the eggnog, pour or spoon into glasses and add bourbon to taste to the individual glasses.

Nutrition information per serving: 270 calories; 180 calories from fat (67 percent of total calories); 20 g fat (12 g saturated; 0.5 g trans fats); 185 mg cholesterol; 15 g carbohydrate; 0 g fiber; 14 g sugar; 8 g protein; 120 mg sodium.

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