No Christmas is complete without eggnog!
- Carbohydrate 10.1871684300326 g
- Cholesterol 29.3749999558304 mg
- Fat 8.42129654973521 g
- Fiber 0.00714999973773956 g
- Protein 7.11238499466711 g
- Saturated Fat 5.05364436729463 g
- Serving Size 1 1 to 12 serving (222g)
- Sodium 148.321499931104 mg
- Sugar 10.1800184302949 g
- Trans Fat 0.688270249021591 g
- Calories 145 calories
Step-by-step
- Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
- Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg. Serve chilled.
Whipping heavy cream to soft peaks requires trapping air within fat globule networks. Stop beating the cream immediately when peaks droop slightly over themselves, as over-whipping causes butterfat separation and graininess. Fold this aerated fat gently into the liquid dairy base to maintain the suspension.
Historically, this beverage evolved from medieval British posset, a warm drink made of curdled milk infused with wine or ale. Wealthy households eventually added eggs and costly spices like nutmeg, transforming a peasant remedy into a celebratory winter staple associated with aristocracy.
Sweetened condensed milk replaces the traditional combination of separate sugar and whole milk reductions. Invented in the nineteenth century, this canned ingredient provides precise sugar concentrations and micro-viscosity without requiring stovetop simmering steps.
Maintain food safety by storing this beverage below 40 degrees Fahrenheit for a maximum of three days. The high dairy content demands consistent refrigeration to prevent bacterial growth in the raw eggs.
