Joe Campanale’s DIY eggnog is creamy, dreamy and full of holiday spices.
Holiday Eggnog Recipe
1 quart milk
1 pint heavy cream
6 ounces dark rum, such as Gosling’s
6 ounces bourbon, such as Maker’s Mark
Few grates fresh nutmeg, to garnish
In a large mixing bowl with a whisk or hand mixer, beat the yolks until light in texture and very pale yellow, about 5 minutes. Whisk the milk, cream, rum, and bourbon into the yolks and set aside.
In a large clean mixing bowl with a whisk or hand mixer, beat the egg whites until they hold soft peaks. Gently fold the egg whites into the egg yolk mixture until combined, being careful not to deflate the mixture too much. Transfer the egg nog to a punch bowl and serve over ice with a few grates of fresh nutmeg.
Watch the video in association with Rachael Ray at www.rachaelray.com: