Eggnog

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.