Total Time
Prep 10 mins
Cook 0 mins

From the Al Dente blog

Ingredients Nutrition


  1. With an electric mixer, beat the egg yolks in a large bowl. Slowly add the sugar and beat until thick, pale yellow, and forms a ribbon. Stir in the milk.
  2. In another bowl, beat the cream to soft peaks. Fold into the egg yolk mixture.
  3. Before serving, gently stir in bourbon and brandy; pour into a punch bowl.
  4. With clean beaters, beat the egg whites to soft peaks. Gently fold egg whites into the eggnog base. Drizzle rum over the top, then sprinkle with nutmeg.