Hopkins Neolithic Egg Nog

15 % (of 62 votes)
Ingredients:
1 litre Bourbon
1 litre heavy Cream
12 each white Eggs
12 each yolk Eggs
1 litre Milk
250 ml dark Rum
1 ml Salt
100 g Sugar
200 g Sugar

Instructions:
Beat whites stiff; beat in 100 g sugar. Beat yolks until light with 200g sugar and salt. Combine and stir until blended. Add cream, milk and bourbon. Beat well and add rum. Store in cold cellar for a week. Serve with freshly grated nutmeg.