There’s just nothing like Nutty Holiday Eggnog! Sweet, creamy and so good!
Use a hand mixer or a stand mixer to beat 2/3 cup sugar into 4 egg yolks until fluffy. Then whisk in the salt, whipping cream, and whole milk. Continue whisking gently until fully incorporated.
Transfer into a large stock pot, then cook over medium to medium-high heat, whisking constantly until mixture has thickened and reached a temperature of 160 degrees – approximately 5 to 8 minutes. Remove from heat and allow to cool.
Meanwhile, in a mixing bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar and continuing beating to soft peaks. Add the whipped egg whites to the custard, and whisk in thoroughly. The whipped egg whites will rise to the top and create a foamy topping. (NOTE: If you prefer not to use egg whites, wait until you are ready to serve, whip a cup of whipping cream with a tablespoon of sugar, and top each glass with a dollop of whipped cream instead).
Add vanilla, rum, & Frangelico and stir in gently.
The original recipe included 1 cup of Kahlua. If you prefer a hint of coffee in your ‘nog, then try this delicious variation!