The World Bar Eggnog is a rich, velvety large-batch holiday drink made by whipping separated eggs with superfine sugar, then folding in heavy cream and dark rum. Its standout trait is the silky texture achieved by separating and properly incorporating egg whites and yolks.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Beat egg whites with 1/2 cup sugar until soft peaks form.
yolks well until pale and thickened.
Add whites and gently fold together.
Beat cream, almond and vanilla extracts, and remaining 1/2 cup sugar until soft peaks form.
Add to egg mixture and gradually
fold together.
Fold in rum.
Cover and refrigerate until chilled, at
least 4 hours or overnight.
Pour into punch bowl and top with nutmeg and cinnamon.
Serve, without ice, in punch cups or cocktail glasses.
Refrigerate in an airtight container up to 5 days. Stir or shake before serving; separation is normal.
stand mixer or hand mixer (for whipping eggs and cream) · microplane grater (for fresh nutmeg garnish)
Yes. This recipe improves with a day or two of chilling, allowing flavors to meld. Store in the refrigerator in an airtight container for up to 5 days.
The eggs are not cooked. Use pasteurized eggs if you have health concerns, or pasteurize eggs by whisking them to 160°F over low heat before using.
Yes. Cognac, bourbon, or rye whiskey work well. You can also reduce or omit alcohol; the flavor will be milder and shelf life shorter.
Whip egg whites to stiff peaks, then gently whip yolks until pale. Fold whites into yolks carefully, then fold in whipped cream to maintain airiness.
Yes. Divide all ingredients by 2 or 4. The technique remains the same; adjust mixing time accordingly.
