In Bowl of Stand Mixer

• 6 egg yolks
• ½ cup sugar
• 4 cups heavy cream
• 4 cups half & half
• seeds of 1 vanilla bean
• ½ tsp freshly-grated nutmeg + extra for serving
• pinch of sea salt

In Separate Bowl #1

• 2 cups heavy cream
• 2 tbsp sugar

In Separate Bowl #2

• 6 egg whites
• 2 tbsp sugar

Liquor/Liqueur

• ½ cup Grand Marnier
• ½ cup brandy
• ½ cup spiced rum

Special Equipment

• stand mixer
• large mixing bowls
• whisk
• microplane or nutmeg grater
• punch bowl & ladle

Make Eggnog Base

1. Beat egg yolks in a stand mixer with a whisk attachment on high speed until thick and ribbony, about 4-5 minutes
2. With mixer still running, slowly add in ½ cup sugar
3. Add 4 cups of the heavy cream into the egg yolk mixture, along with the half & half. Stir with a spatula until combined
4. Split vanilla bean, scrape the seeds and add them into the mixture, along with nutmeg and sea salt
5. In a separate bowl, whisk 2 cups of heavy cream until it reaches soft peaks. Whisk in 2 tbsp of sugar. Set aside
6. In a third bowl, whisk egg whites to soft peaks. Set aside
7. To the bowl of egg yolk mixture, add all liquors/liqueurs. Mix to combine

Combine Ingredients & Chill

1. Fold in whipped whites and whipped cream into egg yolk/liquor/liquers mixture
2. Chill at least an 1 hour before serving, then ladle into cups and garnish with freshly-grated nutmeg