This is the rich, creamy eggnog our grandparents made. The stuff you can buy in a carton doesn’t come even close – and you’ll never buy it again once you’ve tried this one.
6 Pete & Gerry’s eggs, separated
¾ cup sugar
1 cup whole milk
1¼ cups heavy cream, divided
1 cup white rum
½ cup cognac
½ cup bourbon
Freshly grated nutmeg, for garnish
Since the recipe uses raw eggs, it shouldn’t be served to anyone with a compromised immune system. (Pregnant women and children should avoid it too – but they would anyway!) Make it a few hours ahead and chill thoroughly to allow the wonderful flavors to blend.
In a medium bowl, beat the egg yolks until thickened. Gradually beat in the sugar until mixture is pale yellow colored, then blend in the milk and 1/4 cup of the cream. Gradually add the rum, cognac and bourbon, beating until the mixture has lost its granular texture.
In a large bowl with an electric mixer, beat the egg whites until stiff, then gently fold them into the yolk mixture. Whip the remaining 1 cup cream to soft peaks and fold in. Chill thoroughly (at least 3 hours or overnight). Sprinkle with nutmeg just before serving.