Lemon-Buttermilk Eggnog

Name: Lemon-Buttermilk Eggnog
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters buttermilk; 473 milliliters dark rum or brandy; 8 eggs, separated; 473 milliliters heavy cream; 1 Grated zest from lemon; 158 milliliters sugar; 355 milliliters whole milk

Lemon-Buttermilk Eggnog is a gluten free and vegetarian beverage. One portion of this dish contains around 19g of protein, 58g of fat, and a total of 1055 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up heavy cream, milk, lemon zest, and a few other things to make it today. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds.

Ingredients you will need

Egg Whites

Cream

Sugar

Equipment you will use

Stand Mixer

Whisk

Bowl

Transfer whites to a large bowl. Do not wash bowl.

Equipment you will use

Bowl

Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total.

Ingredients you will need

Egg Yolk