My Recipes
Egg Nog
A rich, boozy holiday eggnog made with separated eggs, dark rum, bourbon, whole milk, and folded whipped cream, served with a dusting of nutmeg.
Ingredient and Measurement Table
| Ingredient | 8 Servings | 16 Servings | 24 Servings |
|---|---|---|---|
| Fresh Eggs (separated) | 4 | 8 | 12 |
| Sugar (divided into 2 equal parts) | 120ml (½ cup) (60ml (¼ cup), 60ml (¼ cup)) | 240ml (1 cup) (120ml (½ cup), 120ml (½ cup)) | 360ml (1 ½ cup) (180ml (¾ cup), 180ml (¾ cup)); |
| Dark Rum | 120ml (½ cup) | 240ml (1 cup) | 360ml (1 ½ cup) |
| Whole Milk | 360ml (1 ½ cup) | 720ml (3 cups) | 1080ml (4 ½ cups) |
| Whiskey (Bourbon or Canadian) | 360ml (1 ½ cup) | 720ml (3 cups) | 1080ml (4 ½ cups) |
| Heavy Cream (divided into 2 equal parts) | 240ml (1 cup) (120ml (½ cup), 120ml (½ cup)) | 480ml (2 cups) (240ml (1 cup), 240ml (1 cup)) | 720ml (3 cups) (360ml (1 ½ cup), 360ml (1 ½ cup)) |
| Ground Nutmeg | Enough to sprinkle on servings. |
Preparation
- Separate eggs into yolks and whites in separate bowls.
- Beat egg-yolks with 1/2 of sugar, set aside.
- Beat egg-whites until stiff, then mix in other 1/2 of sugar.
- Pour the yolks into the whites and mix together slowly.
- Stir in white rum slowly. I’ve tried dark rum and it works.
- Stir in milk slowly.
- Stir in whiskey slowly.
- Stir in 1/2 of cream slowly.
- Whip rest (1/2) of cream and fold in carefully.
Presentation
- Serve at room temperature.
- Ladling eggnog into cups.
- Sprinkle nutmeg on top.