arrow_backCurrent Recipe of the Week restaurantMore from Drinks

{"ops":[{"insert":"6 eggs, separated"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"3/4 cup light rum"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"3/4 cup Jim Beam"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 cups heavy cream"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 qt milk"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 cup sugar"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"powdered nutmeg"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"several sprigs of fresh mint for garnish (optional)"},{"attributes":{"list":"bullet"},"insert":"\n"}]}


{"ops":[{"insert":"1. Chill all liquid ingredients in the refrigerator beforehand. Whip egg whites until stiff and set aside. Whip cream and set aside. Place egg yokes in a bowl large enough to hold all of the ingredients, add sugar and beat until creamy.\n\n2. Add rum and Jim Beam, and beat for an additional minute. Add milk and beat. Add whipped cream, and then the beaten egg whites, and beat very gently at a slow speed until the egg whites are broken up, but the mixture is still foamy.\n\n3. Serve in glass cups with handles. Garnish with grated nutmeg and a mint leaf.\n"}]}

More Recipes of the Week