Egg yolks provide richness and add viscosity. However, my egg nog uses only four since I whip the heavy cream until it thickens slightly. Real egg nog includes the egg whites folded in the mix after they’ve been whipped into a light foam. I like to use pasteurized eggs, so whipping egg whites is usually an exercise in futility. Cream of tartar helps, but this year, I’m going to try to also separate the eggs in advance and allow the whites to become room temperature.
Most people (including me) prefer it without booze. I keep a small mix of bourbon, cognac, and rum (usually a 2:1:1 or 6:4:1 ratio) on the side and let people add what they want.
4 large eggs, separated
½ teaspoon cream of tartar (optional)
2 cups (476 g) heavy cream
1 tablespoon Truvia
14 drops EZ-Sweetz
2 cups (484 g) almond milk
1 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
- Separate the eggs. Put the whites in a metal bowl and whisk until peaks form. Cream of tartar may help if using pasteurized eggs. Allowing the whites to be room temperature before whisking will also help.
- In a large bowl, use an electric mixer to whisk egg yolks. Add Truvia while whisking to integrate the granular sweetener into the yolks. Add EZ-Sweetz and heavy cream.
- Continue to use electric mixer until the heavy cream begins to thicken. Add almond milk, nutmeg, and pumpkin pie spice and mix some more.
- Fold in whipped egg whites.
- Pour into glasses and sprinkle nutmeg and/or pumpkin pie spice on top.