Total Time
Prep 10 mins
Cook 15 mins

From O magazine. This eggnog tastes deceptively mild but beware, it packs a punch!


  1. Separate eggs, making sure you don't get even a speck of yolk into the whites, or the whites will not puff up well when beaten.
  2. Whisk yolks until pale yellow. Add sugar a little at a time, stirring continuously.
  3. Add bourbon very slowly, particularly when starting. Pour in cream slowly, whisking continuously.
  4. In a separate bowl, beat egg whites until soft peaks form. Gently fold into mixture.
  5. Gently add in rum, stirring softly but continuously.
  6. Serve with a sprinkling of freshly grated nutmeg.
Most Helpful

This was very good and very rich. A little heavy on the bourbon and I will cut that back next time. Loved the texture that the egg whites added to the mixture. Made it light and airy. I used fat free half & half in place of the heavy cream and it worked well. Thanks for sharing. Made for PRMR Holiday Special :)

~Nimz~ November 20, 2009