Egg Nog #4

• Egg Yolk· not in your bar6
• Vanilla Extract· not in your bar1 tsp

  Or swap: Vanilla Syrup — adds a little sweetness

• Salt(optional)· not in your bar1/4 tsp
• Heavy Cream· not in your bar1 cup

  Or swap: Coconut Cream — dairy-free, tiki-friendly, Half-and-Half — lighter

• Bourbon· not in your bar1/2 cup

  Or swap: Rye Whiskey — spicier, drier, Tennessee Whiskey — close cousin, a bit mellower

• Milk· not in your bar2 cups

  Or swap: Half-and-Half — richer, Plant-Based Milk — dairy-free swap

• Egg White· not in your bar6
• Sugar· not in your bar1/2 cup

  Or swap: Honey — floral sweetness, Simple Syrup — dissolves instantly

• White Rum· not in your bar1/2 cup

  Or swap: Cachaça — makes it punchier, Gold Rum — richer, slightly oaky

• Nutmeg· not in your barGround

Instructions

1. 1

   In a small mixer bowl beat egg yolks till blended.

2. 2

   Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored.

3. 3

   Stir in milk.

4. 4

   Stir in rum, bourbon, vanilla, and salt.

5. 5

   Chill thoroughly.

6. 6

   Whip cream.

7. 7

   Wash beaters well.

8. 8

   In a large mixer bowl beat egg whites till soft peaks form.

9. 9

   Gradually add remaining 1/4 cup sugar, beating to stiff peaks.

10. 10

    Fold yolk mixture and whipped cream into egg whites.

11. 11

    Serve immediately.

12. 12

    Sprinkle nutmeg over each serving.

13. 13

    Serve in a punch bowl or another big bowl.

14. 14

    NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups.