*Serves 8 people
- 8 Large eggs, separated
- 1 cup Powdered sugar
- 16 oz Dark rum (can substitute bourbon or brandy, or a mix)
- 1.5 pints Whole milk
- 1 pint Heavy cream
- 2 teaspoons Freshly grated nutmeg
- 1 teaspoon Almond extract (optional)
Top w/ grated nutmeg or cinnamon
In the bowl of a stand mixer or with a hand mixer, beat egg yolks at medium-high speed until thick and pale yellow. Slowly add two-thirds of a cup of the powdered sugar (save one-third for later) and beat until fully dissolved. Add the rum (or other spirits), milk, heavy cream, nutmeg and almond extract and stir to combine.
In a separate bowl, beat the egg whites until they maintain soft peaks. Gradually add the remaining one-third cup of powdered sugar and beat until incorporated and stiff peaks form. Gently whisk the egg whites into the eggnog mixture. Chill, and serve in a punch bowl. Garnish with freshly grated nutmeg sprinkled on top.