Categories: alcohol, christmas, drink, egg
Ingredients
- 4 Fresh Eggs (separated into yolks/whites)
- 1/2 cup Sugar (divided into 2 equal parts)
- 1 cup White Rum (dark works)
- 1 1/2 cups Milk (Whole or 2%)
- 1 cup Whiskey (Bourbon or Canadian)
- 1 cup Heavy/Whipping Cream divided into 2 equal parts)
- Ground Nutmeg (strongly recommended) Enough to sprinkle on servings. Consider whole nutmeg nuts and grinder.
Directions
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You are doing things gently and slowly to preserve the eggnog’s fluffiness. A good whisk for the stirring and a high speed mixer for the egg-whites and cream helps this process immensely. Notes on taking this to a party below.
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Separate eggs into yolks and whites in separate bowls. I put the whites into the mixer and the yolks into another bowl.
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Beat egg-yolks with 1/2 of sugar, set aside.
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Beat egg-whites until stiff, then mix in other 1/2 of sugar.
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Pour the yolks into the whites and mix together slowly.
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Stir in white rum slowly. I’ve tried dark rum and it works.
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Stir in milk slowly
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Stir in whiskey slowly (Bourbon, Canadian, Sour Mash. I use Jim Beam or Jack Daniels)
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Stir in 1/2 of cream slowly
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Whip rest (1/2) of cream and fold it into the mixture carefully. Notes on how to fold below.
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Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top. Information on nutmeg grinders below. Try to get some of the foam and some of the liquid (if not fully mixed) in each cup.