Rum Milk Punch
4 shared ingredients · also Rum
Egg Nog #4
🥃 Serve in: Punch Bowl
Egg yolks, sugar, and whipping cream get built into something thick and custardy here, split between rum and bourbon for more warmth and layered flavor than a single spirit could manage. Egg white gets folded in separately to keep it from turning too dense, with nutmeg dusted on top as the finishing touch. Rich, celebratory, and best served in small portions -- this one's stronger than it looks.
Ingredients
- Egg Yolk6
- Sugar1/4 cup
- Milk2 cups
- Light Rum0.5 cup
- Bourbon0.5 cup
- Vanilla Extract1 tsp
- Salt1/4 tsp
- Heavy Cream1 cup
- Egg White6
- Sugar1/4 cup
- NutmegGround
Instructions
In a small mixer bowl beat egg yolks till blended. Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored. Stir in milk, stir in rum, bourbon, vanilla, and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl beat egg whites till soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving. Serve in a punch bowl or another big bowl. NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups.
