- 12 eggs, separated
- 3 cups white sugar, divided
- 16 fluid ounces dark rum (such as Captain Morgan® Spiced Rum)
- 1 teaspoon ground nutmeg
- 2 cups heavy whipping cream
- 1 quart half-and-half
- Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
- Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.
04/30/2018
recipepes.com
Eggnog (Spiked with Rum), recipe
PT15M
PT1H
5
455 calories