The Sailor's Eggnog Punch

December 15, 2012


  • 10 large, fresh grade AA eggs, separated

  • 1 cup superfine sugar

  • 3 cups heavy cream

  • 2 cups rum

  • 6 tsp. pure almond extract

  • 6 tsp. pure vanilla extract

  • 1 tsp. freshly grated nutmeg

  • 1 tsp. ground allspice

Glass: toddy

Garnish: grated nutmeg and allspice


  • Separate eggs into two bowls. Beat yolks until stiff, and beat whites with half the sugar until peaks form. Slowly fold whites and yolks together.

  • Separately, beat cream with almond extract, vanilla and remaining sugar in a bowl until stiff.

  • Slowly fold in cream with egg mixture.

  • Add rum and stir gently.

  • Refrigerate overnight, or serve immediately. Serves 18-20.

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