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1
In the bowl of a stand mixer, beat the egg yolks until they lighten in color.
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2
Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.
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3
Add the milk, cream, bourbon, and nutmeg and stir to combine.
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4
Place the egg whites in the bowl of a stand mixer and beat to soft peaks.
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5
With the mixer still running gradually add the tablespoon of sugar and beat until stiff peaks form.
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6
Whisk the egg whites into the mixture. Chill and serve.
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7
For cooked eggnog try this: In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved set aside.
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8
In a medium saucepan, over high heat, combine the milk, heavy cream, and nutmeg and bring just to a boil, stirring occasionally.
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9
Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.
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10
Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
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11
In a medium mixing bowl, beat the egg whites to soft peaks.
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12
With the mixer running gradually add the tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
