Low-fat Eggnog

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  1. Combine sugar, egg whites, water and cream of tartar in a large non-aluminum metal bowl: whisk to blend.
  2. Set bowl over a pan of simmering water, taking care the the bowl does not touch the water.
  3. Beat with an electric mixer on medium about 10 minutes, until mixture registers 140°F on a candy thermometer and is very thick and fluffy.
  4. Continue to beat 3 or more minutes: remove from heat and beat until mixture has cooled slightly.
  5. Pour milk and vanilla into another large bowl.
  6. Add egg white mixture and brandy or rum; combine gently with a whisk.
  7. Serve well chilled and dusted with nutmeg.


Nog will separate when standing, but is easily recombined by whisking.