Egg Nog #4
This classic Egg Nog #4 is the ultimate festive indulgence — a lusciously rich blend of whipped egg whites and cream folded over a spirit-warmed custard base of bourbon and light rum, sweetened with sugar and perfumed with vanilla. A dusting of freshly ground nutmeg on top adds a warm, spiced aromatic finish that is pure celebration in a bowl. Velvety, warming, and deeply comforting.
Blend and serve
- Egg yolk 6 piece
- Milk 480 ml
- Light Rum 120 ml
- Bourbon 120 ml
- Vanilla extract 5 ml
- Salt 1.3 ml
- Cream 240 ml
- Egg White 6 piece
- Sugar 60 ml
- Ground nutmeg (optioneel)
- 1
In a small mixer bowl beat egg yolks till blended.
- 2
Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored.
- 3
Stir in milk, stir in rum, bourbon, vanilla, and salt.
- 4
Chill thoroughly.
- 5
Whip cream.
- 6
Wash beaters well.
- 7
In a large mixer bowl beat egg whites till soft peaks form.
- 8
Gradually add remaining 1/4 cup sugar, beating to stiff peaks.
- 9
Fold yolk mixture and whipped cream into egg whites.
- 10
Serve immediately.
- 11
Sprinkle nutmeg over each serving.
- 12
Serve in a punch bowl or another big bowl.
- 13
NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups.
