This is not the heavy, overly sweet eggnog you usually get from a carton. It is lighter, boozier, and much more festive.
The beaten egg whites are folded in just before serving, which gives the drink its texture and keeps it from feeling too thick. A little cognac, dark rum, and freshly grated nutmeg do the rest.
Ingredients
Serves 8
- 1 dozen eggs
- ½ cup sugar
- 1 bottle cognac
- 4 oz dark rum
- 3 quarts milk
- 8 oz heavy cream
- Freshly grated nutmeg, to taste
Method
1. Separate the eggs. In a large punch bowl, whisk together the egg yolks and sugar until smooth.
2. Add the cognac, dark rum, milk, and heavy cream. Beat well.
3. Refrigerate for at least 3 hours before serving.
4. Just before serving, beat the egg whites until stiff peaks form.
5. Gently fold the beaten egg whites into the chilled eggnog.
6. Sprinkle with freshly grated nutmeg to taste and serve cold.
