Richmond Eggnog
Recipe courtesy of Patricia Towers
Servings: Serves 24 (about 3/4 gallon)
  • 12 extra-fresh eggs
  • 14 Tbsp. confectioner's sugar (preferred), or 12 Tbsp. superfine sugar
  • 1 fifth bourbon
  • 1 quart heavy cream
  • 1 jigger (1 1/2 ounces) rum
  • Freshly grated nutmeg
  • Directions
    Separate eggs, making sure you don't get even a speck of yolk in the whites, or the whites will not puff up well when beaten. Whisk yolks until pale yellow. Add sugar a little at a time, stirring continuously. Add bourbon very slowly, particularly when starting. Pour in cream slowly, whisking all the while. Then fold in the egg whites, which have been beaten until soft peaks form. At last, add rum. Sprinkle with nutmeg to serve.