This eggnog is creamy but not too rich, sweet but not cloying, and full-bodied without being too thick. Using real eggs, rather than an eggnog mix, makes an enormous difference in taste and texture.
MAKES 24 DRINKS
12 eggs, separated
3/4 cup [150 g] plus 3 Tbsp superfine sugar
24 oz [720 ml] whole milk
16 oz [480 ml] heavy whipping cream
12 oz [360 ml] dark rum
Freshly grated nutmeg, for garnish
In a large mixing bowl, beat the egg yolks well. Add 3/4 cup [150 g] of the sugar and mix until thick. Stir in the milk, 8 oz [240 ml] of the cream, and the rum. Cover and chill. Beat the egg whites in a large mixing bowl until frothy, gradually adding the remaining 3 Tbsp of sugar, beating until soft peaks form. Fold the egg whites and remaining 8 oz [240 ml] of cream into the cold yolk mixture. Ladle into punch cups and sprinkle with nutmeg.
ALCOHOL-FREE VARIATION: Make without the rum, adding another 8 oz [240 ml] milk.