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In the bowl of a stand mixer, beat the egg yolks until they lighten in color.
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Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.
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Add the milk, cream, bourbon and nutmeg and stir to combine.
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Place the egg whites in the bowl of a stand mixer and beat to soft peaks.
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With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
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Whisk the egg whites into the mixture.
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Chill and serve.
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Cook's Note: For cooked eggnog, follow procedure below.
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In the bowl of a stand mixer, beat the egg yolks until they lighten in color.
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Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.
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Set aside.
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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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Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.
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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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In a medium mixing bowl, beat the egg whites to soft peaks.
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With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
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Whisk the egg whites into the chilled mixture.
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6-7 cups.
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*RAW EGG WARNING: Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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Alton Brown Food Network
