This tasty concoction comes from Edisto Island in South Carolina.
Yield: makes 2 - 2 1/2 Quarts
- 15 eggs, separated
- 1 cup sugar
- 1 1⁄2 cups bourbon
- 1⁄4 - 1⁄2 cups dark rum
- 1⁄2 tsp. salt
- 1⁄2 cup half and half
- 1 1⁄3 cups heavy cream
- Nutmeg, for serving
- 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.
- 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.
- Beat egg mixture until smooth; set aside. Beat half-and-half in a large bowl until frothy, then fold into egg mixture.
- 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.