This Holiday Cranberry Eggnog will yield approximately 6 very tasty servings. Be sure to have plenty of the ingredients on hand to make extra because they will be coming back for more!
Holiday Cranberry Eggnog is a wonderful alternative to the standard alcoholic eggnogs. It is so good, and eye-appealing, that you just might substitute this mocktail version of eggnog for your regular alcoholic offerings. And no-one will mind! (For more mocktails and homemade entertaining recipes including Kittypaws, Delicious Pink Lady Mocktail, Iced coffee with whipped cream, Tangy Gingerapple mocktail, Herbal Holiday Punch, Tomato Ice Cream, homemade cream cheese, homemade Boursin cheese, etc, go to betweenclosefriends.com blog, under the ‘Recipe’ category)
1 pt cranberry juice
3 eggs, separated
½ cup sugar
½ pt whipping cream
- Beat the egg yolks with a wire whisk or fork until they are thick and lemon-colored.
- Add half of the sugar, blending thoroughly until all the sugar is completely dissolved.
- Slowly add the cranberry juice, a little at a time, continuously whisking until all of it is blended into the egg mixture.
- Then stir in the remaining sugar, stirring until it is dissolved. Set aside.
- Whip the egg whites in a separate medium-sized bowl, beating until stiff peaks are formed. Set aside.
- Whip the cream in another small bowl until it is stiff.
- Gently fold the whipped cream into the egg white mixture with a spatula, until just blended.
- Next, fold this egg white and cream mixture into the cranberry juice mix, using a wire whisk or spatula. Fold until just blended and foamy.
- Attractively garnish your holiday eggnog, by floating a couple of fresh cranberries on top, and a small fresh sprig of mint leaves.
- To serve: Ladle into eggnog cups or tumblers, garnished with a fresh mint sprig floating on top.