You'll be claiming Angelo as your own relative after just one sip of this delightful Eggnog recipe.
- 6 Eggs, separated
- 3/4 cup Sugar
- 1 qt Whole milk
- 1 pt Heavy cream
- 8 oz Bourbon
- 4 oz Spiced rum
- Garnish: Grated nutmeg
In a large bowl, beat together the egg yolks and half a cup of sugar until they turn light in color.
Stir in the milk, heavy cream, bourbon and rum.
In a separate bowl, beat the egg whites with the remaining quarter-cup of sugar until they form soft peaks.
Fold about a third of the egg whites into the yolk mixture.
Serve in punch or tea cups.
Top with freshly grated nutmeg, folding in more of the egg whites as desired.