Eggnog isn’t readily available in South Korea, so I started making it to make my holidays complete. I throw all caution to the wind and don’t cook my eggs, but I throw a lot of booze in so I hope it evens out —because alcohol kills all germs, right?
4 egg yolks
1/3 cup sugar +plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
5 ounces spiced rum
1 teaspoon freshly grated nutmeg
4 egg whites
1. Beat the egg yolks until they lighten in color.
2. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.
3. Add the milk, cream, spiced rum, and nutmeg + stir to combine.
4. Separately, beat egg whites to soft peaks. Then, gradually add the 1 tablespoon of sugar and beat until stiff peaks form.