Louisiana has always had a great affection for rum, and rum makes a Christmas punch for old New Orleans festivals and celebrations. This eggnog serves about 10 guests, but the recipe can be cut in half or even quartered. Just don’t make it too far ahead.
12 large eggs, separated
1 cup sugar
½ cup Myers’ Jamaican Dark Rum
2 ½ cups best-quality bourbon (Maker’s Mark)
3 cups whipping cream
1 cup milk
1 to 1 ½ cups whipping cream, whipped
Nutmeg for serving
Combine the egg yolks with ½ cup of the sugar and beat until the mixture is creamy and thick. Add the rum and bourbon and beat thoroughly. Add the cream and milk and beat again. Beat the egg whites until they hold a soft peak. Gradually add the remaining yolk mixture. Chill thoroughly until serving time. Put the eggnog into a chilled punch bowl and gently fold in the whipped cream. Grate nutmeg over the top and serve. Makes about 30 small cups.
If you make the eggnog ahead, it will liquify-and that’s a very poor eggnog. Southern eggnog is rich and thick, so serve it soon after it is mixed.
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