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  • Duration: 30 min
  • Amount: 12 People



Whisk the egg yolks in a bowl with 100g of the sugar until the mixture is pale yellow and thick.
Stir in the milk, cream, and the rum and/or bourbon. You can add a little nutmeg as well.
Pour the mixture into two 750ml bottles with stoppers and store in the fridge for up to two weeks. (The alcohol will prevent any spoilage of the eggs or cream).
Place the egg whites in a box and freeze until ready to serve the eggnog.

When ready to serve, defrost the egg whites into a bowl. Whisk the egg whites until foamy and opaque. Add the remaining 50g of sugar and whisk the egg whites until they form soft peaks.
Pour the eggnog from the bottles into a large bowl and fold in the egg whites until well combined.

Ladle the eggnog into a glass and serve with freshly grated nutmeg.

Recipe by: www.bbc.co.uk/food/recipes/egg_nog_64580