All-Purpose Eggnog

Published by.... United States Restaurant Guide , Restaurant , Dining , Rating , Reviews

Publishedon 01/16/2015 - 02:38 am


  • 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)


With a hand mixer, beat the egg yolks at medium-high speed until thick and pale yellow. Slowly add two-thirds of a cup of the powdered sugar and beat until fully dissolved. Add the rum (or other spirits of your choice), 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.