Egg Nog #4

• 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

Ingredient substitutions

No exact bottle on the shelf? These swaps keep Egg Nog #4 close to the original.

• Instead of Vanilla Extract

  • Vanilla Syrup— adds a little sweetness

• Instead of Heavy Cream

  • Coconut Cream— dairy-free, tiki-friendly
  • Half-and-Half— lighter

• Instead of Bourbon

  • Rye Whiskey— spicier, drier
  • Tennessee Whiskey— close cousin, a bit mellower

• Instead of Milk

  • Half-and-Half— richer
  • Plant-Based Milk— dairy-free swap

• Instead of Sugar

  • Honey— floral sweetness
  • Simple Syrup— dissolves instantly

• Instead of White Rum

  • Cachaça— makes it punchier
  • Gold Rum— richer, slightly oaky

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.