Spiked Eggnog

1. 1

   Separate the eggs.

2. 2

   With an electric mixer, beat the egg yolks with the sugar until they're slightly thickened and pale yellow.

3. 3

   Slowly add the bourbon and cognac, and beat at slow speed.

4. 4

   Chill the mixture, covered, for several hours.

5. 5

   An hour before serving, add the salt to the egg whites, and beat until they're almost stiff, or until the beaten whites form a peak that bends slightly.

6. 6

   In another bowl, whip the cream until it's stiff.

7. 7

   Fold the whipped cream into the chilled yolk mixture.

8. 8

   Then fold into the beaten egg whites.

9. 9

   Chill for 1 hour.

10. 10

    When you're ready to serve, put the eggnog into a chilled bowl, and sprinkle with grated nutmeg.

11. 11

    *This recipe makes about 12 to 16 servings.

12. 12

    *

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