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New Orleans Eggnog

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New Orleans Creole Eggnog

This New Orleans eggnog recipe is my auntie’s recipe with a few tweaks. If you want to add some rum or whisky you can add as much as you like. She still to this day is the only person who makes a foam out of the egg whites.

New Orleans Eggnog

New Orleans Creole Eggnog Cooking Tips:

When the eggnog reaches, an internal temperature of 160°F it’s done.

Feel free to add a shot of rum or whisky to your eggnog. I like to add it to my glass then pour it in my eggnog.

Can you make ahead?

Fridge: New Orleans Eggnog: Eggnog can be made one day in advance.

Reheating: New Orleans Eggnog: Turn on heat to medium, add all ingredients in a small or medium saucepan, cook until mixture starts to boil. About 10 minutes or less. *Depends on how much you’re reheating.

New Orleans Eggnog

Recipe Video:

Substitution Options:

You can reduce the sugar by half and still have pretty tasty eggnog.

Common One to One Substitutions:

Granulated Sugar = Raw Cane Sugar

Pasteurized Egg Yolks = Large Egg Yolks

Pasteurized Egg Whites = Large Egg Whites

New Orleans Eggnog

what to serve with New Orleans Creole Eggnog?

Meal Ideas:

Recipe:

New Orleans Eggnog

New Orleans Creole Eggnog

Kenneth
This New Orleans eggnog recipe is my auntie’s recipe with a few tweaks. If you want to add some rum or whisky you can add as much as you like. She still to this day is the only person who makes a foam out of the egg whites.
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Drinks
Cuisine American, Creole
Servings 4 persons
Calories

Ingredients
  

  • 6 large egg yolks
  • 1 ¼ cup raw cane sugar
  • ½ teaspoon kosher salt
  • 2 teaspoons nutmeg
  • 2 cups half and half
  • 2 cups heavy cream
  • 2 teaspoons vanilla extract
  • 3 large egg whites

Instructions
 

  • In a medium bowl whip egg yolks for 1 minute with a hand mixer on medium, until bright yellow. Add sugar, salt, and 1 teaspoon nutmeg, whip for 1 minute.
  • Turn on the heat to medium in a large pot add half and half, cream and remaining nutmeg, bring to a slight boil, about 3 minutes. Stir in ¼ cup of warm liquid into the egg mixture. Pour back into the pot, cook for 3 minutes on medium, until the eggnog coats the back of a spoon. Stir in vanilla extract. Remove from heat.
  • In a large bowl whip egg whites with a hand mixer on medium for 2 minutes, until stiff peaks form. Slowly add ¼ cup of sugar and whip for 2 minutes. Pour egg whites in the pot and wait 5 minutes before serving.
  • Divide evenly amongst 4 glasses, make sure to get some of the foam, and garnish with a sprinkle of nutmeg.
Keyword eggnog
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