Keep the party going with a festive bowl of this luscious buttered rum punch.
INGREDIENTS
12 eggs, separated
1 cup powdered sugar
½ cup (1 stick) butter, softened
1 tsp. allspice
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. vanilla extract
1 quart whole milk
1 750-ml. bottle añejo rum, such as El Dorado 5-year or Goslings Black Seal
1 750-ml. bottle blackstrap rum, such as Hamilton Jamaican Pot Still Black Rum or Cruzan
1 oz. Angostura bitters
Freshly ground nutmeg, for garnish
PREPARATION
• In a large bowl, whisk together the egg yolks, powdered sugar and butter until combined, 3 to 5 minutes, then set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff peaks form, about 5 minutes. Gently fold the egg whites into the sugar-butter mixture, then stir in the allspice, cinnamon, cloves and vanilla.
• In a large saucepan over medium-low heat, warm the milk until heated through but not boiling. Remove from the heat. Whisking constantly, pour the milk, añejo rum, blackstrap rum and bitters into the egg mixture.
• Transfer to a large punch bowl and garnish with the nutmeg. Serve immediately.
This article appears in November 2016.