December is National Eggnog Month, and this is the ULTIMATE recipe. This is nothing like the stuff you can buy in the market. Rich and decadent, this eggnog punch manages to still be light and fluffy due to the last minute addition of folded-in whipped cream and egg whites.
This really needs a couple weeks to develop all the flavors so make sure to plan in advance. I know it seems crazy to leave dairy and eggs to sit for a couple weeks, but the massive amount of alcohol keeps everything from spoiling. You can drink immediately if you have concerns.
Whisk 12 egg yolks (reserve whites in the freezer for later) with 2 cups of sugar until creamy and smooth
Add 1 liter bourbon, 1 quart whole milk, 1 cup heavy cream, ¾ cup cognac or brandy, ½ cup dark rum, a pinch of salt, 1 ½ tsp. ground nutmeg, and ½ tsp. ground mace.
Tightly seal in a 1 gallon glass jar and refrigerate at least 1 week up to 3 weeks. This has now made the eggnog base.
The night before serving, thaw the 12 egg whites in the refrigerator.
To serve, allow the whites to come up to room temperature and beat until stiff peaks.
Whip 1 ½ cups heavy cream to medium peaks.
Stir the eggnog base to recombine.
In a large punch bowl, gently whisk egg whites, whipped cream, and eggnog base until just combined.