Great-Aunt Ruth’s Eggnog

Let's Cook

1. Step 1.

   In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg yolks on medium speed until pale in color, about 2 minutes. With the mixer running on low, slowly add the sugar, then increase speed to medium-high and beat until the yolks are thick and very pale, about 5 minutes, scraping down the sides of the bowl a few times with a silicone spatula.

2. Step 2.

   Remove the bowl from the mixer. Using a whisk, stir in the brandy and dark Jamaican rum until combined, then whisk in the whole milk and heavy cream until the mixture is smooth and well combined.

3. Step 3.

   In a clean mixer bowl with a clean whisk attachment, beat the egg whites on medium-high speed until medium peaks form (the peaks should hold their shape but droop slightly). Do not overbeat; stop when the whites are glossy and just firm.

4. Step 4.

   Using a whisk or silicone spatula, gently fold the beaten egg whites into the cream mixture until no white streaks remain and the mixture is light and fluffy. Be careful not to deflate the whites.

5. Step 5.

   Divide the eggnog evenly among six tumbler glasses (about 1 cup each). Garnish each glass with a generous grating of fresh nutmeg. Serve immediately or refrigerate until ready to serve.