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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
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From O magazine. This eggnog tastes deceptively mild but beware, it packs a punch! Ingredients:
12 eggs |
14 tablespoons powdered sugar |
750 ml bourbon |
1 quart heavy cream |
1 1/2 ounces rum |
freshly grated nutmeg |
Directions:
1. Separate eggs, making sure you don't get even a speck of yolk into the whites, or the whites will not puff up well when beaten.
2. Whisk yolks until pale yellow. Add sugar a little at a time, stirring continuously.
3. Add bourbon very slowly, particularly when starting. Pour in cream slowly, whisking continuously.
4. In a separate bowl, beat egg whites until soft peaks form. Gently fold into mixture.
5. Gently add in rum, stirring softly but continuously.
6. Serve with a sprinkling of freshly grated nutmeg.
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