Thick And Creamy Eggnog

1. 1

   Beat egg whites (at room temperature) until foamy.

2. 2

   Gradually add 1/4 cup sugar, beating until stiff peaks form; set aside. Prepare whipped topping mix according to package directions; set aside.

3. 3

   Beat egg yolks until thick and lemon colored.

4. 4

   Gradually add remaining sugar and bourbon, beating well.

5. 5

   Fold yolk/bourbon mixture and prepared whipped topping into egg whites.

6. 6

   Spoon eggnog into individual serving glasses and sprinkle with nutmeg.

7. 7

   Yields about 2 quarts.

* Per serving · 4 servings · Values may vary.

No additional tips available.