Hopkins Neolithic Eggnog

Hopkins Neolithic Egg Nog

I got this recipe from my brother Mark. I have cut it into a fourth as I do not have room in my fridge for any more. If you quadruple what I have written it would be enough to serve 15-20 people.

fresh eggs from the market

3 egg whites
25 grams sugar

3 egg yolks

50 grams sugar
1 pinch salt
250 ml (1 cup) heavy cream, beaten
250 ml milk
250 ml bourbon- I use whiskey as I do not know what Bourbon to buy and always feel rushed to get out of duty free so have to pick quickly
65 ml rum, I use about ½ cup

Fresh nutmeg and more rum for later when you serve it

Beat egg whites until stiff, beat in 25 grams sugar.
Beat yolks and 50 grams sugar until very light, add salt.
Combine the two and stir.
Add cream, milk, then Bourbon/whiskey.
Beat well.
Add rum.

Store in a cold cellar (I don’t have one, so I use the fridge) for a week.

I gently stir the eggnog daily because I do not like the layers- your choice. When you serve it, add freshly grated nutmeg and a little rum. Enjoy!