• 6 eggs, separated
  • 1 cup sugar, split into ¾ and ¼ portions
  • ½ teaspoon salt
  • 8 ounces bourbon, brandy or rum
  • 16 ounces heavy cream
  • 16 ounces whole milk
  • Freshly ground nutmeg


Separate eggs into yolks and egg whites. In a medium bowl, beat egg yolks and add ¼ cup of sugar until the yolks are lighter in color and the sugar is dissolved. Add the milk, cream, spirit of your choice and salt and whisk it all together. In a separate bowl, beat the egg whites and remaining sugar until you have stiff peaks. Gently fold the egg whites into the bowl with your creamy mixture. Chill for three hours before serving. Top each glass with freshly ground nutmeg. Serves 10-12.

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