… with bourbon whisky, white rum and lots of eggs, milk and sugar!
Separate all eggs in 2 bowls, one with yolks, another one with whites; set them aside
Beat the heavy cream until until stiff and set aside
Beat the egg yolks with the granulated sugar and salt until the color turns very pale and the sugar dissolves
Beat the egg whites until stiff, then beat in the powdered sugar and beat a little more
Combine beaten egg whites and yolks and beat together until well blended
Beat in the cream, then the milk
Stir in the whisky and beat well, then add the rum and stir a little more to combine
Pour the eggnog into a large jug and let it rest for 1 week in a cold place (fridge, or better cellar)
Shake thoroughly and serve in small glasses or cups, sprinkled with nutmeg and with a cinnamon stick inside!