Eggnog

Ingredients

• 12 Egg
• 450 Sugar
• 240 ml Bourbon Whiskey
• 240 ml Cognac
• 240 ml Dark Rum
• 1000 ml Milk
• 1000 ml Cream
• 0.5 barspoon Salt
• 1 Nutmeg

Method

1. Separate the eggs into yolks and whites in clean bowls.
2. Whisk the yolks with the measured sugar (450 grams for the base batch) until pale and thick.
3. Gradually whisk the Bourbon Whiskey, cognac, rum, milk, and cream into the yolk mixture.
4. In the other bowl, beat the egg whites with the salt until stiff peaks form.
5. Gently fold the whipped whites into the liquid mixture.
6. Cover and refrigerate until thoroughly chilled. Stir gently before portioning into small glasses; the base batch serves 36. Optional finish: freshly grated nutmeg.