Baltimore Eggnog (Upgraded for Christmas Breakfast)

Ingredients:

(Serves 6-8)

  • 6 large eggs, separated

  • 3/4 cup granulated sugar, divided (1/4 cup for egg whites, 1/2 cup for yolks)

  • 1 quart whole milk (preferably fresh and high-quality)

  • 1 cup heavy cream

  • 1/2 cup Jamaican dark rum

  • 1/2 cup Madeira wine

  • 1/2 cup brandy (Old Mr. Boston Five Star or your favorite)

  • 1 tsp freshly grated nutmeg, plus more for garnish

  • 1/4 tsp ground cinnamon (optional)

  • Pinch of salt

Directions:

  1. Whip the Egg Yolks: In a large mixing bowl, whisk the egg yolks with 1/2 cup sugar until pale yellow and fluffy. Slowly stir in the milk, heavy cream, rum, Madeira wine, and brandy. Add the nutmeg and cinnamon (if using) and mix well. Chill in the fridge for at least 1 hour to let the flavors meld.

  2. Whip the Egg Whites: In a separate clean, dry bowl, use a mixer to beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.

  3. Fold the Mixtures Together: Gently fold the whipped egg whites into the chilled yolk mixture. The whites will give the eggnog a fluffy, velvety texture. Stir lightly to combine but avoid deflating the whites completely.

  4. Serve: Ladle the eggnog into glasses or mugs, and sprinkle freshly grated nutmeg on top for garnish. Serve cold.

Chef’s Notes:

  • Make It Ahead: For a deeper flavor, you can make this eggnog up to 24 hours in advance and let it chill in the fridge (without folding in the egg whites). Add the egg whites just before serving.

  • Richness: If you want it extra creamy, swap 1/2 cup of the milk for additional heavy cream.

  • Alcohol Flexibility: You can adjust the ratios of rum, Madeira, and brandy based on your taste. For a slightly sweeter eggnog, use cream sherry instead of Madeira.

For Non-Alcoholic Version: Replace the alcohol with an equal mix of vanilla extract (1 tablespoon) and sweetened condensed milk (for richness).