Egg’n’grog, download the recipe!
- 6 eggs
- 1/2 cup sugar
- 2 teaspoons vanilla
- 1/4 teaspoons salt
- 4 cups half and half
- 1/2 cup rum (optional), preferable white but dark is fine.
- Dash of nutmeg
- Dash of cinnamon
Separate eggs into two large bowls. Whisk together the egg yolks, sugar, salt and vanilla until creamy. Add rum and half and half. If you prefer a thicker eggnog see below*. Refrigerate eggnog mixture and egg whites for several hours.
Before serving, whip the egg whites to a stiff peak. Fold egg whites and eggnog mixture together. Pour mixture into glasses and if desired, dash eggnog with nutmeg and cinnamon.