Eggnog

Ingredients

• 12 whole Egg Yolks
• 1 cup Sugar, Plus 3 Tablespoons For The Egg Whites
• 3 pints Whole Milk (Do Not Use 2% Or Skim)
• 3 cups Heavy Cream
• 6 ounces, fluid Bourbon
• 3 teaspoons Nutmeg
• 12 whole Egg Whites

Preparation Instructions

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon, and nutmeg and stir to combine.

Place the egg whites in a bowl and beat to soft peaks. With the mixer still running, gradually add the 3 tablespoons of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve. You can sprinkle a little extra nutmeg into each glass as it’s being poured, if you want.

Note: serve punchbowl in a bowl of ice, if you can. You may need to whisk again as the evening wears on.