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Instructions |
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Separate eggs into yolks and whites in separate bowls put the whites into the mixer and the yolks into another bowl.
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Beat egg-yolks with 1/2 of sugar, set aside.
Beat egg-whites until stiff, then mix in other 1/2 of sugar.
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Pour the yolks into the whites and mix together slowly.
Stir in white rum slowly. I've tried dark rum and it works
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Stir in whiskey slowly (Bourbon, Canadian, Sour Mash. I use Jim Beam or Jack Daniels)
Stir in 1/2 of cream slowly
Whip rest (1/2) of cream and fold in carefully. Notes on how to fold below.
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| Serving
Suggestions |
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Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top.
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Originally Submitted
5/2/2008
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