1 hour 25 minutes
Traditional eggnog made with egg yolks, cream, milk, a heavy pour of rum, and thickened with whipped egg whites. Serve it chilled with a dash of nutmeg on top.
‣ 6 large egg, very fresh ‣ 1 cup granulated sugar ‣ 1 pinch salt ‣ 1 1/2 cup heavy whipping cream ‣ 1 1/2 cup whole milk ‣ 1/2 cup rum, or up to 1 cup * ‣ 1 pinch ground nutmeg, optional, for garnish
Crack open the eggs and separate the egg whites from the yolks into two large bowls. Cover the bowl with the egg whites with plastic wrap and place in the refrigerator until called for in a later step.
For the bowl with the egg yolks, add the sugar and whisk until the mixture is a creamy yellow color.
Add the heavy whipping cream, milk, and rum, then whisk again. Cover the bowl and chill for about an hour.
When ready to serve, bring out both bowls (the mixed eggnog and egg whites). For the bowl with the egg whites, use a hand mixer to whip the egg whites until ultra fluffy and stiff peaks form.
Add the whipped egg whites into the bowl with the eggnog, then gently mix together until it’s nice and creamy. Pour into glasses and sprinkle the top with nutmeg.