Max Overstrom-Coleman’s Eggnog

• annokset: 30 servings

Ainekset

12 farm fresh eggs

1 pound granulated sugar

1 cup bourbon, preferably Old Grand-Dad

1 cup Cognac, preferably Pierre Ferrand 1840

1 cup aged rum, preferably Myers’s

1 quart whole milk

1 quart heavy cream (spring for the best you can find)

1/2 teaspoon salt

Ohjeet

Separate the eggs.

Whisk the yolks and sugar together until they firm up and their bright orange color fades to a more opaque pale yellow.

Slowly add the spirits, milk and cream while continuing to whisk air into the batch.

Beat the egg whites and salt together to stiff peaks.

Whisk the egg whites into the mixture.

Bottle and store in the refrigerator until chilled, the longer the better.

When ready to serve, pour into a chilled Nick & Nora glass and top with freshly grated nutmeg.