Ingredient and Measurement Table

Ingredient8 Servings16 Servings24 Servings
Fresh Eggs (separated)4812
Sugar (divided into 2 equal parts)½ cup (¼ cup, ¼ cup)1 cup (½ cup, ½ cup)1 &frac12 cup (¾ cup, ¾ cup);
Dark Rum½ cup1 cup1 ½ cup
Whole Milk1 &frac12 cup3 cups4 ½ cups
Whiskey (Bourbon or Canadian)1 &frac12 cup3 cups4 ½ cups
Heavy Cream (divided into 2 equal parts)1 cup (½ cup, ½ cup)2 cups (1 cup, 1 cup)3 cups (1 ½ cup, 1 ½ cup)
Ground NutmegEnough to sprinkle on servings.

Preparation

  1. Separate eggs into yolks and whites in separate bowls.
  2. Beat egg-yolks with 1/2 of sugar, set aside.
  3. Beat egg-whites until stiff, then mix in other 1/2 of sugar.
  4. Pour the yolks into the whites and mix together slowly.
  5. Stir in white rum slowly. I’ve tried dark rum and it works.
  6. Stir in milk slowly.
  7. Stir in whiskey slowly.
  8. Stir in 1/2 of cream slowly.
  9. Whip rest (1/2) of cream and fold in carefully.

Presentation

  • Serve at room temperature.
  • Ladling eggnog into cups.
  • Sprinkle nutmeg on top.