Eggnog With Rum And Bourbon Recipe

Ingredients

9 eggs, separated, room temperature

1 1/4 cups sugar

1/2 vanilla bean, halved lengthwise, seeds scraped and reserved

Pinch of salt

4 1/2 cups milk

1/2 cup bourbon

1/4 cup dark rum

1 1/2 cups heavy cream

Freshly grated nutmeg, for serving

Preparation

Put egg yolks, 3/4 cup sugar, vanilla seeds, and salt in a large heatproof bowl. Set bowl over a pan of simmering water, and whisk constantly until mixture is pale and thick, about 5 minutes. Whisk in milk, bourbon, and rum until combined; remove from heat.

Beat egg whites and remaining 1/2 cup sugar in the bowl of an electric mixer until soft peaks form; whisk into milk mixture. In a clean bowl, beat cream until soft peaks form; whisk into milk mixture. Refrigerate eggnog until ready to serve, up to 1 day; whisk before serving. Sprinkle nutmeg over each serving.