RECIPE OVERVIEW
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Serves: 12 people
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-
150 g Caster Sugar
-
400 ml Double Cream
-
6 medium Egg
, separated -
500 ml Milk
-
1 tsp Nutmeg
or cinnamon to taste -
350 ml Rum
or bourbon or a mixture of the two
Method
- Whisk the egg yolks in a bowl with 100g of the sugar until the mixture is pale yellow and thick
- Stir in the milk, double cream, and the alcohol. You can add a little grated nutmeg or cinnamon if you like
- Using a handheld electric mixer, whisk the egg whites until foamy and opaque. Add the remaining 50g of sugar and whisk the egg whites until soft peaks form when the whisk is removed
- Fold in the egg whites to the mixture until well combined. Ladle the egg nog into glass tumblers and serve with a little freshly grated nutmeg over the top of each glass
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