Eggnog

Attempting to reconstruct this. I'm going to convert it to 4 servings.

Recipe

• 4 eggs, separated
• 1/2 C + 1 t sugar
• 6 oz Jamaican 151
• 6 oz brandy or Bourbon
• 1 C whole milk
• 1 C heavy cream
• 1 t nutmeg
• 1 t cinnamon
• 1 t vanilla

In mixer, beat yolks until they lighten, add sugar. After sugar dissolves, add cream and nutmeg, let it get frothy. Add milk, then slowly add alcohol. Set contents aside (in fridge), use mixer to whisk whites, when they start forming soft peaks, sprinkle in 1 t sugar, continue until stiff peaks form. Combine mixtures in bowl, chill. Maybe add a little extra nutmeg, might also need more milk.

Notes

The moisture in the bowl seems to be enough to prevent egg whites from forming peaks. Right after it's made, it's very frothy (a good thing), but I want to see how it does over a few days. Seems to lose a lot of the froth pretty quickly.

I think the best way to do this is to mix the spices and cream together a day or two before making it. Measure out the alcohol and stick it in the freezer a few hours before, and actually mix it up right before serving.