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Emeril's Anytime Eggnog


Spread good cheer with glasses of this Christmas classic.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, December 2009


  • 12 eggs, separated
  • 1 3/4 cups sugar
  • 6 cups whole milk
  • 1 vanilla bean, split
  • Coarse salt
  • 1 cup plus 2 tablespoons brandy
  • 2 cups heavy cream
  • Ground or grated nutmeg, for garnish (optional)


  1. Place a large bowl in a larger bowl of ice water and set aside. In a medium bowl, whisk together egg yolks and 1 cup sugar until pale yellow and thick, about 2 minutes.

  2. In a medium saucepan, bring milk, vanilla bean, and 1/8 teaspoon salt to a bare simmer. Remove from heat. Whisking constantly, slowly pour 2 cups hot milk mixture into yolks. Whisking, slowly pour yolk mixture into saucepan. Cook over medium, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of spoon, about 3 minutes.

  3. Pour mixture through a fine-mesh sieve into bowl in ice bath. Let cool, stirring occasionally, about 20 minutes. Cover and refrigerate eggnog base until chilled, about 1 hour.

  4. Whisk brandy and cream into chilled eggnog base. In another large bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add 3/4 cup sugar and beat on high until stiff peaks form. Gently fold whites into eggnog base until blended. Serve eggnog sprinkled with nutmeg, if desired.

Cook's Notes

If you like, use a combination of brandy, bourbon, and dark rum in equal proportions. Don't have a vanilla bean? You can substitute 2 teaspoons pure vanilla extract. To skip raw egg whites: In step 4, omit the 2 cups cream that are added with the brandy. Substitute 3 cups heavy cream for the whites and proceed as directed.

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