- 6 medium free-range eggs (preferably organic and as fresh as possible), separated
- 150g/5½ oz golden caster sugar
- 500ml/18fl oz whole milk
- 400ml/14fl oz double cream
- 350ml/12fl oz rum, bourbon or a mixture of the two, depending on your preference
- Freshly grated nutmeg, to taste
- Whisk the egg yolks in a bowl with 100g/3½ oz of the caster sugar until the mixture is pale yellow and thick (this is best done with an electric handheld mixer).
- Stir in the milk, double cream, and the rum and/or bourbon. You can add a little grated nutmeg as well, if you like your nog this way.
- Pour the mixture into two 750ml/1½ pint bottles with stoppers and store in the fridge for up to two weeks. (The alcohol will prevent any spoilage of the eggs or cream.)
- Place the egg whites in a box and freeze until ready to serve the egg nog.
- When ready to serve, defrost the egg whites into a clean metal or glass bowl.
- Using a handheld electric mixer, whisk the egg whites until foamy and opaque.
- Add the remaining 50g of sugar and whisk the egg whites until soft peaks form when the whisk is removed.
- Pour the egg nog from the bottles into a large bowl and fold in the egg whites until well combined.
- Ladle the egg nog into glass tumblers and serve with a little freshly grated nutmeg over the top of each glass.