6 1/2ounces white sugar (caster if you can find it)
18fl ounces whole milk
14fl ounceswhole cream
14fl ouncesounces rum or bourbon
Freshly grated nutmeg to taste
Instructions
Approximately a week prior to serving:
Whisk the egg yolks in a bowl with 3 1/2 ounces sugar until mixture is pale yellow and thick. (Best to use hand mixer)
Stir in the milk, double cream, and liquor. You may add a little nutmeg at this point as well.
Store the mixture in glass jars for up to 2 weeks. (The liquor keeps it from spoiling)
Place egg whites in container and freeze until ready to serve.
When ready to serve:
When ready to serve, defrost egg whites and pour into a clean metal or glass bowl. Whisk until foamy and opaque. Whisk in remainder of sugar until soft peaks form.
Pour the stored eggnog into a large bowl and fold in the egg whites until combined.
Ladle into glass tumblers and serve with a little freshly grated nutmeg.