Ingredient and Measurement Table
| Ingredient | 8 Servings | 16 Servings | 24 Servings |
|---|---|---|---|
| Fresh Eggs (separated) | 4 | 8 | 12 |
| Sugar (divided into 2 equal parts) | ½ cup (¼ cup, ¼ cup) | 1 cup (½ cup, ½ cup) | 1 ½ cup (¾ cup, ¾ cup); |
| Dark Rum | ½ cup | 1 cup | 1 ½ cup |
| Whole Milk | 1 ½ cup | 3 cups | 4 ½ cups |
| Whiskey (Bourbon or Canadian) | 1 ½ cup | 3 cups | 4 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 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.