Egg Nog No. 4

A rich, fluffy, and traditional holiday party punch. This recipe creates a luxurious texture by folding whipped cream and meringue-style egg whites into a spiked custard base featuring light rum and bourbon. Perfect for serving a crowd from a punch bowl.

Ingredients

• 6 WHOLE Egg Yolks
• 0.25 ML Granulated Sugar (divided)
• 2 ML Milk
• 0.5 ML Light Rum
• 0.5 ML Bourbon
• 1 TSP Vanilla Extract
• 0.25 TSP Salt
• 1 ML Whipping Cream
• 6 WHOLE Egg Whites
• 0.25 ML Granulated Sugar (second portion)
• 1 ML Ground Nutmeg

How to Make It

1. In a small mixer bowl, beat the egg yolks until blended.
2. Gradually add the first 1/4 cup of sugar to the yolks, beating at high speed until the mixture is thick and lemon-colored.
3. Stir in the milk, light rum, bourbon, vanilla extract, and salt.
4. Chill the yolk mixture thoroughly.
5. In a separate bowl, whip the whipping cream until it holds its shape.
6. In a large mixer bowl with clean beaters, beat the egg whites until soft peaks form.
7. Gradually add the remaining 1/4 cup of sugar to the egg whites, beating until stiff peaks form.
8. Gently fold the chilled yolk mixture and the whipped cream into the stiff egg whites.
9. Transfer to a punch bowl or large serving vessel immediately.
10. Sprinkle ground nutmeg over each serving when ladled into cups.

Glassware

Punch Bowl

Punch Party Drink Holiday Christmas Winter Creamy Alcoholic Bourbon Rum