*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.

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