Eggnog mousse


A fluffy eggnog.


3 egg (separated)
6 T sugar
1 c milk (whole milk)
1⁄2 brandy (or rum)
1⁄2 t vanilla extract
1 pn salt
1⁄2 c cream (the whipping type)
  nutmeg (ground)


  1. Set egg whites - including the 3 that were separated - into a metal bowl and refrigerate.
  2. Beat egg yolks in a small mixing bowl until blended. slowly add to tablespoons or sugar. Beat at high speed until the mix is thick and lemon in color. Stir in the rum, milk, salt and vanilla. Place this mix into the refriderator for 2 hours.
  3. Whip the cream.
  4. Beat the egg whites and continue to beat until soft peaks form. Add the remaining sugar, then beat until stiff peaks form. Fold the yolk mix and your whipped cream into the eggs white mix.
  5. Serve immediately in a bowl with a dash of the nutmeg.


Preparation time does not include standing time.

12 servings
Preparation time
Cooking time
Total time
20 minutes