Fresh Eggnog is called frischer Eierflip in Germany. The eggnog can be stored for 2-3 days in the refrigerator.
Ingredients for Eggnog (for about 15 cups):
- 8 egg yolks, XL
- 8 egg whites, XL OR pasteurized egg whites available at grocery stores
- 1 ½ cups of sugar
- 1 tablespoon of sugar
- 4 cups of whole milk
- 2 cups of heavy cream
- 1 ½ cups of rum (around 40%) OR Vodka OR Bourbon
- 1 vanilla bean (remove and save seeds)
- ½ teaspoon of cinnamon
- ½ teaspoon of nutmeg
Preparation of Eggnog:
In a large pot, bring the milk, heavy cream, seeds from the vanilla bean, cinnamon,and nutmeg to a boil. Cook for about 10 minutes while stirring. Remove from heat and let cool down while stirring occasionally.
In the meantime, beat the egg yolks with an electric mixer and add the sugar. Slowly add the milk mixture to the egg yolks while continuing to beat with the mixer. Return all the contents to a pot and heat up slowly while stirring. Do not bring to a boil. Once heated, pour the contents into a large bowl through a fine sieve. Add the rum, mix and let it chill for about 3 hours.
With your electric hand mixer, beat the egg whites until stiff. Add 1 tablespoon of sugar. Whisk the egg whites into the chilled mixture. Pour the eggnog into a punch bowl and the eggnog is ready to be served.
NOTE: You could decorate individual glasses of fresh eggnog with some red and green food coloring dust, which you can find in the baking section of your arts & craft store.