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Egg Nog

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Prep Time 40 minutes
Total Time 40 minutes

Ingredients
  

  • 12 large eggs yolks reserve the whites
  • 1 cup granulated sugar
  • 1 quart 4 cups whole milk
  • 1 cup heavy cream
  • 1 cup bourbon
  • ½ cup rum
  • 1 tsp vanilla
  • ¼ tsp fine salt
  • For Serving
  • 12 reserved egg whites
  • 1 1/2 cups cold heavy cream
  • Ice optional
  • Freshly grated nutmeg

Instructions
 

  • Separate the eggs, put the whites in a clean container and freeze
  • Combine the yolks and sugar and blend
  • Add the remaining ingredients and blend
  • Transfer to a ½ - 1 gallon glass jar and tightly seal the lid. Place in the refrigerator for at least 1 week and up to 3 weeks.
  • The night before serving, put the egg whites into the refrigerator to thaw.
  • Before serving, set the egg whites on the counter at least 30 minutes.
  • Whip egg whites in a glass bowl until stiff peaks. Put in the punch bowl.
  • Beat the heavy cream in the glass bowl and whip to soft peaks. Put in the punch bowl.
  • Stir the eggnog base with a spatula, then add to the punch bowl and gently combine. Garnish with nutmeg.