Pregnancy Friendly Classic Eggnog
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Learn more →Ingredients
8 servings
- 6 pasteurized egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- ½ cup granulated sugar, divided
- 2 cups whole milk
- 1 cup heavy cream, divided
- ½ tsp ground nutmeg, plus more for serving
- ¼ tsp ground cinnamon
- 1 tsp pure vanilla extract
- 4 pasteurized egg whites
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
For the egg whites
- ¼ cup granulated sugar
For serving
- 1 ½ oz bourbon or dark rum (optional)
Can be omittedbourbon
Instructions
- 1
In a large mixing bowl, whisk the egg yolks with 1/4 cup of the granulated sugar until the mixture is pale yellow and slightly thickened, about 2 minutes.
- 2
Combine the milk, 1/2 cup of the heavy cream, the remaining 1/4 cup sugar, nutmeg, and cinnamon in a medium saucepan over medium heat. Warm, stirring occasionally, until the mixture is steaming and small bubbles form around the edges, about 5 minutes — do not let it boil.
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