Lemon-Buttermilk Eggnog Recipe

Updated August 30, 2018

Swapping some of the milk with buttermilk adds an awesome tanginess to your eggnog which goes well with a bit of grated lemon zest.

For more eggnog variations, check out this post.

Recipe Details

Prep 5 mins

Cook 5 mins

Active 10 mins

Total 10 mins

Serves 12 to 16 servings

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Ingredients

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. Transfer whites to a large bowl. Do not wash 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. Add milk, buttermilk, cream, alcohol, and lemon zest, and mix on low speed to combine.
Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with more lemon zest.

stand mixer, hand blender with whisk attachment, or handheld electric mixer

Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories	261
% Daily Value*
Total Fat 14g	18%
Saturated Fat 8g	41%
Cholesterol 130mg	43%
Sodium 98mg	4%
Total Carbohydrate 17g	6%
Dietary Fiber 1g	5%
Total Sugars 14g
Protein 6g
Vitamin C 27mg	136%
Calcium 99mg	8%
Iron 1mg	4%
Potassium 209mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.