The World Bar Eggnog (Large Batch)

Pro tips

• Separate eggs carefully—any yolk in the whites will prevent them from whipping to stiff peaks.
• Use superfine sugar; it dissolves faster and creates a smoother texture than granulated sugar.
• Chill all cream and bowls before whipping to achieve maximum volume and stability.
• Fold gently when combining whites and cream to preserve the airy structure; overmixing deflates the batch.

Substitutions

• Dark rum → bourbon or cognac (shifts flavor profile slightly, equally valid)
• Almond extract → 1 tbsp amaretto liqueur (adds liquid; reduce dark rum by 1 tbsp)
• Heavy cream → 2 C heavy cream + 1 C whole milk (lighter, less rich)

Storage & make-ahead

Refrigerate in an airtight container up to 5 days. Stir or shake before serving; separation is normal.

Equipment

stand mixer or hand mixer (for whipping eggs and cream) · microplane grater (for fresh nutmeg garnish)

Can I make this eggnog ahead of time?

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.

Is it safe to use raw eggs in this recipe?

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.

Can I substitute the dark rum?

Yes. Cognac, bourbon, or rye whiskey work well. You can also reduce or omit alcohol; the flavor will be milder and shelf life shorter.

How do I get the texture right?

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.

Can I scale this recipe smaller?

Yes. Divide all ingredients by 2 or 4. The technique remains the same; adjust mixing time accordingly.