Double Whipped Holiday Egg Nog for a Crowd
(makes 1.5 gallons)
12 eggs, separated
1-1/2 cups sugar
1/4 cup Vanilla Balsamic vinegar
2 cups dark rum
3/4 cups brandy
6 cups whole milk
1-1/2 tsp. ground nutmeg
2 cups heavy cream
2 cups heavy whipping cream, lightly whipped with 2 tsp. Vanilla Balsamic
Dash cinnamon & nutmeg
In a large bowl, with an electric mixer, beat together egg yolks and sugar for about 10 minutes until pale, thick and sugar is dissolved. Gradually add Vanilla Balsamic, rum, and brandy. Chill in refrigerator.
Before serving, stir in the milk and nutmeg. In separate bowls, beat the egg whites until stiff and then the heavy whipping cream till stiff.
Fold the whipped egg whites and the whipped cream into the chilled milk-rum mixture. Serve in small glasses garnished with lightly whipped cream (sweetened with Vanilla Balsamic), cinnamon and nutmeg. Deliciously rich, yet surprisingly light and fluffy. Decadent enough to be dessert!