- whisk egg yolks with some sugar until pale and foamy
- whisk egg whites with some sugar until soft peaks form
- fold the two egg foams together and stir into milk and cream
- add rum and nutmeg
The problem with this method, first of all, is that if it sits for even five minutes, the eggy foams separate from the milk and cream. I wouldn’t mind a bit of head on the nog, but the foams make up about 90% of the volume. Even during the brief moments in which all the ingredients are properly incorporated, … Continue reading.