Egg Nog #4
Yolks beaten thick with sugar, mellowed with milk, rum and bourbon, then folded with whipped cream and glossy egg whites. A properly built, properly boozy holiday nog.
Hard
Difficulty
20 min
Time
320 Cal
Calories
Flavor profile
Rum
Taste values from the Pocket Bartender recipe catalog.
Ingredients
- Egg Yolk6
- Vanilla Extract1 tsp
- Salt(optional)1/4 tsp
- Heavy Cream1 cup
- Bourbon1/2 cup
- Milk2 cups
- Egg White6
- Sugar1/2 cup
- White Rum1/2 cup
- NutmegGround
Instructions
In a small mixer bowl beat egg yolks till blended.
Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored.
Stir in milk.
Stir in rum, bourbon, vanilla, and salt.
Chill thoroughly.
Whip cream.
Wash beaters well.
In a large mixer bowl beat egg whites till soft peaks form.
Gradually add remaining 1/4 cup sugar, beating to stiff peaks.
Fold yolk mixture and whipped cream into egg whites.
Serve immediately.
Sprinkle nutmeg over each serving.
Serve in a punch bowl or another big bowl.
NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups.
Similar taste
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