Summary

Ingredients

• 4 egg (s)
• 60 g suar
• 60 ml rum, whiter
• 180 ml whole milk
• 180 ml whiskey
• 120 ml cream
• nutmeg

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Instructions

1. Separate the eggs. In a smaller bowl, beat the egg yolks with half of the sugar and set aside. Beat the egg whites in a large bowl, which can then hold all the ingredients, until stiff. Add the rest of the sugar and mix well.
2. Add the egg yolk to the egg white and stir slowly. Stir in the rum slowly. Add the milk and whiskey and stir. Stir in half of the cream. Whip the rest of the cream until stiff and then fold in carefully.
3. Tip: Serve the finished Eggnog in glass cups sprinkled with nutmeg.