Ingredients
- Egg yolk6
- Sugar1/4 cup
- Milk2 cups
- Light rum1/2 cup
- Bourbon1/2 cup
- Vanilla extract1 tsp
- Salt1/4 tsp
- Whipping cream1 cup
- Egg White6
- Sugar1/4 cup
- NutmegGround
Instructions
In a small mixer bowl beat egg yolks till blended. Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored. Stir in milk, stir in rum, bourbon, vanilla, and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl beat egg whites till soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving. Serve in a punch bowl or another big bowl. NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups.
Expert Tips
Serving Tip
Create a decorative ice ring by freezing fruit and herbs in a bundt pan. It looks impressive and melts slower than regular ice.
Versatile Recipe
This drink works beautifully with or without alcohol. Try it both ways to discover your preference, or serve it as a crowd-pleaser that accommodates everyone's choices.
Egg White Technique
For the silkiest foam, use the "dry shake" method: shake without ice first to emulsify the egg white, then add ice and shake again. This creates a luxurious, creamy texture.
Rum production began in the Caribbean in the 17th century, making it one of the oldest commercial spirits in the Americas.
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