Some of the best holiday recipes are those passed down from generation to generation. This eggnog is no exception. When Cayce and I first met and started cooking together, it was right around the holidays. Ruby, Cayce's grandmother, made this eggnog each year for the holidays when he was growing up. We both have a mild obsession with eggnog, so we suggested we give this recipe a try. It was the best I’d ever had.
The secret — white overproof rum. It's not the spiced dark stuff you'll find at the grocery store. This has sweet and mildly grassy sugarcane flavor.
We always make a double (or triple) batch for any holiday gathering, and it’s always the star of the show. Be sure to use the best quality local and organic eggs and dairy you can find, and top each glass with a heavy grating of fresh nutmeg!
6 large eggs*, separated
1 cup plus 2 tablespoons sugar, separated
1 cup heavy cream
2 cups whole milk
1 tablespoon vanilla extract
1 tablespoon nutmeg, grated
1/2 cup Wray & Nephew white overproof rum
In the bowl of a stand mixer, combine egg whites and 2 tablespoons sugar. Whip to stiff peaks, then transfer to medium bowl.
Add egg yolks, 1 cup sugar, vanilla extract, and a pinch of salt to original mixing bowl. Mix on medium speed for 1 minute, or until sugar has dissolved.
Reduce mixer to low speed, then slowly stream in heavy cream until combined; add milk and half of whipped egg whites.
Add rum and nutmeg to mixture, then fold in remaining egg whites by hand until incorporated. Serve eggnog in rocks glasses, and finish with freshly grated nutmeg.
*This recipe calls for raw eggs. We find using local organic eggs yields the best results. If you're serving this to anyone with a compromised immune system, replace with pasteurized eggs.