Bartending/Cocktails/Eggnog

Ingredients

• 8 eggs (separated into yolks/whites)
• 1 cup sugar
• 1 cup white rum
• 3 cups whole milk
• 3 cups whiskey
• 2 cups heavy/whipping cream
• ground nutmeg to taste

Glass

• Punch Cup

Instructions

You are doing things gently and slowly to preserve the eggnog's fluffiness.

1. Beat egg-yolks with 1/2 of sugar, set aside.
2. Beat egg-whites until stiff, then mix in other 1/2 of sugar.
3. Pour the yolks into the whites and mix together slowly.
4. Stir in white rum slowly
5. Stir in milk slowly
6. Stir in whiskey slowly
7. Stir in 1/2 of cream slowly
8. Whip rest (1/2) of cream and fold in carefully.
9. Serve at room temperature by ladling into cups and sprinkle nutmeg one top.

Makes 6 servings

Variations

Shake with ice, strain into highball glass.

Warnings

• This recipe uses raw eggs. See the module Egg for possible health risks.

References

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