“Feel free to use pasteurized eggs if you are concerned about the risk of salmonella (which is very low in the United States)”
READY IN:
4hrs
SERVES:
8
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk the egg yolks in a large bowl until they just begin to turn a lighter shade of yellow. Add the sugar and a pinch of salt and whisk until thick and pale yellow.
  2. Whisk in the rum, bourbon, and brandy until well combined and then whisk in the milk, cream, nutmeg, and vanilla until blended. Chill the mixture, covered, for 4 hours or overnight. Keep the egg whites chilled separately in a medium bowl.
  3. Before serving, whip the egg whites to stiff peaks with a hand-held mixer. Fold the whipped egg whites into the chilled yolk mixture.
  4. Serve immediately, sprinkle with a little freshly grated nutmeg, or chill for up to 4 hours. Whisk the eggnog until smooth before serving.

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