Bourbon and Dark Rum Eggnog

1. 1

   In a large bowl with an electric mixer, beat the egg yolks with the sugar until the mixture is thick and pale with ribbons when the beaters are lifted.

2. 2

   In another large bowl, beat two thirds of the egg whites until they hold soft peaks.

3. 3

   In another large bowl beat the cream until it holds soft peaks.

4. 4

   Fold the whites into the yolk mixture until the mixture is combined well and fold in the whipped cream gently but thoroughly.

5. 5

   Pour the mixture into a large punch bowl, whisk in the bourbon, the rum, the vanilla, the milk, and the salt.

6. 6

   Chill the eggnog, covered, for at least four hours, or until it is cold.

7. 7

   Just before serving, in a bowl, beat the remaining three egg whites until they hold soft peaks, fold them into the eggnog, and sprinkle the eggnog with the nutmeg and the cinnamon.

* Per serving · 4 servings · Values may vary.

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