Eggnog

1. 1

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

2. 2

   Continnue beating until thick 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 C 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; then fold in the whipped cream.

7. 7

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

8. 8

   Chill.

9. 9

   Pour into a punch bowl and sprinkle the top with nutmeg.

No additional tips available.