This recipe was shared with us by writer Tim Mazurek, whose husband, Bryan, makes this creamy, spiced eggnog every year. Infusing the rum with nutmeg adds nice warm undertones to the drink. You need to start the recipe the day before you plan on serving it, and you can make it with either heavy cream or half and half, depending on how decadent you’re feeling.
- 1 cup dark rum
- 1 whole nutmeg
- 6 large eggs
- 3⁄4 cup superfine sugar, divided
- 1 cup brandy
- 3 cups heavy cream or half and half
- 3⁄4 cup sweetened condensed milk
- 1⁄2 tsp. vanilla extract
- Freshly grated nutmeg, for serving
- Crack a whole nutmeg with a nutcracker or mortar and pestle into several pieces. Place nutmeg pieces in a small jar or bowl, add rum, cover, and let infuse overnight.
- One to four hours before serving, strain the nutmeg pieces from the rum. Separate the eggs, placing yolks in large bowl and the whites in a covered container in the refrigerator. Whisk the egg yolks vigorously until smooth, slowly adding ½ cup of superfine sugar, whisking until lighter in color and thickened. Whisk in rum, brandy, cream, and sweetened condensed milk. Cover bowl and place in the refrigerator for at least 1 hour, but preferably 3 to 4 hours.
- Just before serving, give the chilled mixture a quick stir to reincorporate ingredients, transfer it to a punch bowl or other serving container. In another large bowl, using the whisk attachment of your mixer, beat the egg whites until foamy, then gradually add the remaining 1⁄4 cup sugar and the vanilla extract. Beat until soft peaks form. Pour the whipped egg whites on top of the eggnog and use a whisk to gently incorporate the topping into the base. Grate fresh nutmeg over the top of the bowl and serve.