Creamy Eggnog

An old time holiday favorite. Better than the stuff you buy at the store. Really good with or without the bourbon / Rum **Important Food safety note ** This contains raw eggs and must be kept below 40 degrees until serving.

• Ready In: 30 mins
• Serves: 16

Ingredients

• 1  dozen egg (separated)
• 1⁄2 teaspoon salt
• 2 1⁄4 cups sugar
• 2  cups Bourbon, to taste
• 1⁄2 cup rum, to taste
• 1  quart milk (add another pint of milk if not using liquor)
• 2  tablespoons vanilla
• 3  pints heavy cream
• 1  tablespoon ground nutmeg

Directions

1. Beat together the egg yolks and salt in a large mixing bowl, slowly adding 1 1/2 cups of the sugar.
2. Continue beating until tick and pale.
3. Stir in the bourbon, rum, milk and vanilla until well mixed.
4. Beat the egg whites until foamy and slowly add the remaining 3/4 cup sugar, continuing to beat until stiff and all the sugar has been incorporated.
5. Whip the cream until stiff.
6. Now fold the egg whites into the yolk mixture and then fold in the whipped cream.
7. Taste and add more bourbon and/or sugar if necessary.
8. Serve Chilled with the Nutmeg sprinkled on top.