Saveur

Photo: Ben Fink

MAKES 2 - 2 1⁄2 QUARTS

Author Shane Mitchell's grandfather use to make this eggnog for holiday parties on Edisto Island in South Carolina. Anyone concerned about consuming raw eggs should forgo this drink.

15 eggs, separated
1 cup sugar
1 1⁄2 cups bourbon
1⁄4 - 1⁄2 cup dark rum
1⁄2 tsp. salt
1⁄2 cup half and half
1 1⁄3 cup heavy cream
nutmeg

1. Put egg yolks and sugar into a large bowl and beat with an electric mixer on high speed until thick and pale yellow. Mix in bourbon, preferably small-batch, and dark rum.

2. Beat egg whites in another bowl on high speed until stiff, not dry, peaks form, then gradually fold into egg yolk mixture. Fold in salt. Cover and refrigerate overnight.

3. Beat egg mixture until smooth; set aside. Beat half-and-half in a large bowl until frothy, then fold into egg mixture.

4. Beat 1 1⁄3 cups heavy cream in same bowl until soft peaks form, then fold into egg mixture. Serve eggnog garnished with freshly grated nutmeg.

This article was first published in Saveur in Issue #80