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| Separate the eggs. Put the yolks into a medium sized mixing bowl. Reserve the whites and refrigerate for later. Beat the egg yolks with an electric mixer until creamy and pale yellow, about 3 – 5 minutes. Gradually add 1 cup of superfine sugar and continue to beat until well incorporated. Then, on low speed or using a whisk, add the whole milk and 1 pint of the whipping cream. Whisk (or mix) well. Finally add in the booze and mix. This mixture can be refrigerated overnight if you want to make it ahead of time. The next step should be done right before serving. |
| When ready to serve, transfer egg mixture into a large punch bowl. Cool two medium bowls (preferably metal) by placing them in the freezer for 10+ minutes. In one of the bowls, beat the 6 egg whites until soft peaks form and gently fold them into the egg and booze mixture. Then, in the other chilled bowl, beat the remaining ½ pint of whipping cream until soft peaks form. Fold this into the egg and booze mixture. Garnish the top of the eggnog with freshly grated nutmeg and serve in cups using a ladle. |