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 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.
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
what to serve with New Orleans Creole Eggnog?
Meal Ideas:
Recipe:
New Orleans Creole Eggnog
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.
