Egg Nog Punch
Six cups of milk, three of rum, and a dozen egg halves. Make it for a party.
5ozRocks / Old-Fashioned holds 5 oz of liquidShort glass built over ice. Half its volume is ice, so liquid stays low.
Build
| buttermilk | 4 cups945 ml |
| whole milk | 6 cups1420 ml |
| heavy cream | 6 cups1420 ml |
| aged rum | 3 cups710 ml |
| VSOP brandy | 2¼ cups530 ml |
| pumpkin spice | 1 tablespoon15 ml |
| eggs, yolks and whites separated | 6 |
| sugar | 1½ cups355 ml |
| Salt | to taste |
Shown as written. There's no one shot to size this drink around.
Tools
Contains raw eggRaw egg can carry salmonella. Pasteurised egg — fresh or cartoned white — works the same in a shaker and removes the risk; worth insisting on for anyone elderly or immunocompromised, and keep eggs refrigerated.
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Method
- In a large container, combine the buttermilk, milk, heavy cream, rum, brandy, and pumpkin spice.
- Combine the egg yolks and 1 cup of sugar in the work bowl of a stand mixer fitted with the whisk attachment. Whisk the mixture until it is a vibrant yellow. Add the egg yolk mixture to the mixture in the large container and whisk to incorporate.
- Clean the stand mixer's work bowl and then put the egg whites and remaining sugar in it. Whip until soft peaks form.
- Gradually fold the egg-white mixture into the liquid mixture, which will create a more luscious texture.
- Chill the egg nog in the refrigerator for 1 hour before serving.
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