Bartending/Cocktails/Eggnog

Eggnog 2 unknown Unit of alcohol thumb|Eggnog Ingredients 8 eggs (separated into yolks/whites) 1 cup sugar 1 cup white rum 3 cups whole milk 3 cups whiskey 2 cups heavy/whipping cream ground nutmeg to taste Glass Punch Cup Instructions You are doing things gently and slowly to preserve the eggnog's fluffiness. Beat egg-yolks with 1/2 of sugar, set aside. Beat egg-whites until stiff, then mix in other 1/2 of sugar. Pour the yolks into the whites and mix together slowly. Stir in white rum slowly Stir in milk slowly Stir in whiskey slowly Stir in 1/2 of cream slowly Whip rest (1/2) of cream and fold in carefully. Serve at room temperature by ladling into cups and sprinkle nutmeg one top. Makes 6 servings Variations Shake with ice, strain into highball glass. Warnings This recipe uses raw eggs. See the module Egg for possible health risks. References Copied by Copyright holder EggnogEggnog