King Cocktail himself, Dale DeGroff, came up with this Eggnog recipe, but you'll be claiming Uncle Angelo as your own relative after just one sip.
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- 6 eggs, separated
- 3/4 cup granulated sugar, divided
- 8 ounces bourbon
- 4 ounces spiced rum
- 1 qt whole milk
- 1 pt heavy cream
- Garnish: grated nutmeg
In a large bowl, beat together the egg yolks and half a cup of sugar until the mixture turns light in color.
Stir in the bourbon, rum, milk and heavy cream.
In a separate bowl, beat the egg whites with the remaining quarter-cup of sugar until soft peaks form.
Gently fold about one-third of the egg whites into the yolk mixture, reserving the remaining amount.
Divide between 12 punch or tea cups.
Fold more of the egg-white mixture into each cup, if desired, and top each with freshly grated nutmeg.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of food-borne illness.