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Sea Island Spice Rum and Pumpkin Eggnog


12 eggs, separated

1 cup superfine sugar, divided

1 pint heavy cream

1 pint whole milk

1 pint bourbon (Maker’s Mark)

1 pint Sea Island Spice Rum

1 cup pumpkin purée

Whipped cream

Nutmeg for garnish


  1. Beat egg yolks well. Beat in half of the sugar.
  2. Beat egg whites until stiff peaks form. Beat remaining sugar into whites.
  3. Fold yolks into egg whites.
  4. Gently stir in heavy cream, whole milk, bourbon, and Sea Island Spice Rum.
  5. Fold in pumpkin purée and finish by blending until smooth in blender.
  6. Chill before serving. Serve with whipped cream and fresh nutmeg.