Vanilla Spiced Homemade Eggnog

For the process I found a hand mixer to work best but a stand mixer will work.

In a bowl put egg yolks and beat until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, rum, vanilla bean seeds and nutmeg and stir to combine.

Place the egg whites in a clean bowl and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve. Stir to combine (will separate slightly) before serving.

Makes 6 - 7 cups

For Cooked version:

*You will need pasteurized egg whites for this recipe.

In a bowl beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream, vanilla bean seeds and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the rum, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat pasteurized egg whites to a soft peak. With the mixer running gradually add 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.