Eggnog From New York Times Cookbook

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   1. In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at slow speed. If desired, add a cup of milk for a thinner eggnog. Chill several hours.

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   2. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites from a peak that bends slightly. whip the cream until stiff. Fold the shipped cream into the yolk mixture, then fold in the beaten egg whites. Chill one hour.

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   3. When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.

* Per serving · 4 servings · Values may vary.

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