16 eggs separated
2 c. sugar
(4) 14 oz. cans coconut milk
3 c. half & half
1 can condensed milk
4 c. Reservoir Bourbon
½ tsp allspice
2 tsp vanilla extract
½ tsp cinnamon
½ tsp nutmeg
2 tsp angostura bitters
Pinch of salt
Yields 6-7 quarts. Whip the egg whites in a stand mixer on low until frothy (about 30 sec), then up to medium-high speed until they are thick and resemble shaving cream (about 90 secs). Add 1 cup of the sugar and mix on high, about 30 seconds. Set aside.
In separate bowl, combine the egg yolks and the other cup of sugar. Beat on medium-high until pale yellow and ribbony, about 2 minutes.
Add the coconut milk, the condensed milk, the half and half, spices, vanilla, bitters, and alcohol on a low speed to combine. Gently fold this into the egg-white mixture and serve. Garnish with freshly grated nutmeg.
