Whiskey Rum Eggnog

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Be sure to do things gently and slowly to preserve the eggnog's fluffiness.

  • Eggnog from the Wikibooks Bartending Guide—original source of recipe, licensed under the GNU Free Documentation License
  • Cook Time:
  • Serves: 6



  1. Beat egg-yolks with ½ of sugar, set aside.
  2. Beat egg-whites until stiff, then mix in other ½ of sugar.
  3. Pour the yolks into the whites and mix together slowly.
  4. Stir in white rum slowly
  5. Stir in milk slowly
  6. Stir in whiskey slowly
  7. Stir in ½ of cream slowly
  8. Whip rest (½) of cream and fold in carefully.
  9. Serve at room temperature by ladling into cups and sprinkle nutmeg one top.