Best Ever Eggnog

1. 1

   Seperate eggs into 2 glass bowls-yolks in one-whites in another.

2. 2

   Beat yolks with 1 1/2 cups sugar until thick and creamy-reserve the remaining 1/4 cup.

3. 3

   Wash and DRY beaters and whip the whites until stiff, beat in the reserved sugar and continue until the whites hold their peaks.

4. 4

   In a large punch bowl combine yolks and whites by mixing gently on low.

5. 5

   Add the cream 2 cups at a time, stirring gently.

6. 6

   Stir in the booze, gently.

7. 7

   Sprinkle 2 t's of the nutmeg on top.

8. 8

   Let sit in the fridge for at least 2 hours-a yummy crust will form.

9. 9

   Serve in glasses and offer a dash of the remaining nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.