- standing mixer or hand mixer with beaters
- large bowl
- small bowl
Separate eggs and set yolks aside. Add egg whites to standing mixer and beat until fluffy. Add part of the sugar and beat until stiff peaks form. Transfer beaten egg whites to a large bowl.
- 70 g sugar
- 1½ l milk
- 230 ml whipping cream
- 80 ml bourbon
- 1 tsp nutmeg
Add egg yolks to standing mixer and beat until light in color. Add remaining sugar, milk, cream, bourbon and nutmeg and beat until incorporated.
Carefully fold egg whites into egg yolk mixture. Transfer to refrigerator and chill for approx. 30 min.
- whipped cream for serving
Serve eggnog topped with a dollop of whipped cream if desired.