Eggnog

1. 1

   In an electric mixer or by hand, whisk together egg yolks and 3/4 cup confectioners' sugar until light, dense, and mixture forms a ribbon trail when whisk is lifted.

2. 2

   While whisking, very slowly add 1 cup bourbon.

3. 3

   Cover this mixture, and refrigerate for one hour.

4. 4

   Whisk in remaining bourbon, then beat in cream and milk.

5. 5

   Add 1/2 cup more milk if it is too thick.

6. 6

   In another bowl, whisk egg whites with a pinch of salt, until fluffy.

7. 7

   Slowly add remaining confectioners' sugar while whisking; keep whisking until whites are shiny and hold firm but not stiff peaks.

8. 8

   Fold egg whites into egg yolk mixture.

9. 9

   To serve, ladle eggnog into small cups -- demitasse cups would work well -- making sure to get some foam on each.

10. 10

    Grate a little nutmeg on top of each.

No additional tips available.