Swapping some of the milk with buttermilk adds an awesome tanginess to your eggnog which goes well with a bit of grated lemon zest.
For more eggnog variations, check out this post.
About This Recipe
|Yield:||makes about 2 quarts, serving 12 to 16|
|Active time:||10 minutes|
|Total time:||10 minutes|
|Special equipment:||stand mixer, hand blender with whisk attachment, or handheld electric mixer|
- 8 eggs, separated
- 2/3 cup sugar
- 1 1/2 cups whole milk
- 1 1/2 cups buttermilk
- 2 cups heavy cream
- 2 cups dark rum or brandy
- Grated zest from 1 lemon
Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, buttermilk, cream, alcohol, and lemon zest, and mix on low speed to combine.
Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with more lemon zest.