Traditional Eggnog

1. 1

   In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).

2. 2

   Very slowly, add in the bourbon and brandy - just a little at a time.

3. 3

   When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).

4. 4

   30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.

5. 5

   Stir in 1+ 1/2 teaspoons ground nutmeg.

6. 6

   In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.

7. 7

   In yet another bowl, beat the egg whites until stiff peaks form.

8. 8

   Gently fold the egg white mixture into the egg yolk mixture.

9. 9

   Gently fold the cream into the egg mixture.

10. 10

    After ladling into cups, garnish with the remainder of the ground nutmeg.

* Per serving · 4 servings · Values may vary.

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