Amaretto Eggnog

12 servings Prep: 15 m Cook: PT0M Total: 1 h Intermediate
5.0/5 (2)
Amaretto Eggnog
Eggnog is a Christmas Classic. Most people however do not like the fact that some eggnogs, as this one, are made using raw eggs. There is a solution; look for pasteurized eggs. This recipe will also give you a way to prepare the nog with regular eggs also. Rich and creamy with amaretto, eggs, cream, and nutmeg.

Ingredients

12 servings (about 3/4 cup per serving) servings
  • 1 dozen pasteurized eggs separated
  • 1 cup sugar
  • 2 cups amaretto
  • 1 quart plus 2 cups milk
  • 1 tsp ground nutmeg
  • 1 cup whipping cream
  • ground nutmeg for garnish

Step-by-Step Instructions

  1. For a better product have the eggs at room temperature.
  2. In a large mixing bowl, beat the egg yolks at medium speed until foamy. Gradually add the sugar beating until it thick and yellowish in color.
  3. Add the amaretto, one tablespoon at a time beating until well blended. Chill for two hours.
  4. Add the milk and nutmeg to the mixture blending well. Set aside.
  5. Beat the egg whites at high speed until peaks form and set aside. Beat the whipping cream until it peaks also. Fold the egg whites and whipped cream into the yolk mixture and sprinkle with added nutmeg if desired. Chill or drink it up!
  6. If you are using non-pasteurized eggs do this: Beat the egg whites and yolks together for a long time. Add the 1 quart of milk and cook on a very low heat setting (3 or 4) until the spoon comes out coated. Don’t let it boil or cook it too long as it will curdle. Remove from the fire; add the remainder of the milk and other ingredients except the whipped cream. Beat the whipping cream until it peaks and fold it in by itself instead of with the egg whites. Chill.

Common Problems and Solutions

Q: Can I use regular eggs instead of pasteurized?

A: Yes, the recipe includes instructions for non-pasteurized eggs. You'll need to cook the egg and milk mixture over low heat until it coats a spoon, which makes it safe by heating to a safe temperature. Be careful not to let it boil or it will curdle.

Q: Why are my egg whites not forming peaks?

A: Make sure your mixing bowl and beaters are completely clean and dry, with no traces of fat or egg yolk. Even a tiny bit of yolk will prevent whites from whipping properly. Also ensure eggs are at room temperature for best results.

Q: How long can I store homemade eggnog?

A: If made with pasteurized eggs, store in the refrigerator for up to 3-4 days. The alcohol content helps preserve it slightly, but always smell and taste before serving if it's been stored for more than 2 days.

Tips and Techniques

Separating eggs is easier when they’re cold, but let them come to room temperature before beating for better volume. When folding in the whipped cream and egg whites, use a gentle hand to maintain the airy texture - don’t stir vigorously or you’ll deflate all that work.

Ingredient Substitutions

  • amaretto: rum, bourbon, or brandy
  • whipping cream: heavy cream
  • whole milk: 2% milk or half-and-half

Equipment Needed

  • Large mixing bowl
  • Electric mixer or stand mixer
  • Separate bowls for egg whites and yolks
  • Rubber spatula for folding
  • Saucepan (if using non-pasteurized eggs)

Historical Context

Eggnog has deep roots in European Christmas traditions and became a holiday staple in the American South where dairy, eggs, and spirits were plentiful. The addition of amaretto is a modern twist on the classic recipe.