Creamy Eggnog

1. 1

   Beat together the egg yolks and salt in a large mixing bowl, slowly adding 1 1/2 cups of the sugar.

2. 2

   Continue beating until tick and pale.

3. 3

   Stir in the bourbon, rum, milk and vanilla until well mixed.

4. 4

   Beat the egg whites until foamy and slowly add the remaining 3/4 cup sugar, continuing to beat until stiff and all the sugar has been incorporated.

5. 5

   Whip the cream until stiff.

6. 6

   Now fold the egg whites into the yolk mixture and then fold in the whipped cream.

7. 7

   Taste and add more bourbon and/or sugar if necessary.

8. 8

   Serve Chilled with the Nutmeg sprinkled on top.

* Per serving · 4 servings · Values may vary.

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