-
1
Place the reserved egg whites in a very clean and airtight container and freeze until the eggnog is ready to serve.
-
2
Combine the yolks and sugar in a large bowl and whisk until well blended and creamy.
-
3
Add the the remaining ingredients and stir to combine.
-
4
Transfer the mixture to a 1-gallon glass jar and tightly seal the lid.
-
5
(Alternatively, you can .)
-
6
Place in the refrigerator for at least 1 week and up to 3 weeks.
-
7
The night before serving, place the frozen egg whites in the refrigerator to thaw.
-
8
When ready to serve, let the egg whites come to room temperature.
-
9
Place the egg whites in the very clean bowl of a stand mixer fitted with a whisk attachment.
-
10
Whisk on high speed until stiff peaks form, about 2 to 3 minutes.
-
11
Remove to a large punch bowl.
-
12
Place the cream in the stand mixer bowl (no need to wash the bowl) and whisk on high speed until medium peaks form, about 1 to 2 minutes.
-
13
Remove to the punch bowl.
-
14
Stir the eggnog base with a rubber spatula to re-combine, then add it to the punch bowl.
-
15
Gently whisk the eggnog together until just combined and no large pockets of whites or cream remain (do not overwhisk or youll deflate the eggnog).
-
16
Serve in punch cups over ice, if desired, and garnished with grated nutmeg.
