eggnog-freethy

HOLIDAY EGGNOG (a variation)

Another great eggnog -- with bourbon and rum but without brandy -- made entirely with heavy cream, rather than a mix of heavy cream and milk.

6 egg yolks, room temperature
1 ¼ cups superfine sugar, divided
2 ½ cups milk
2 cups of bourbon
½ cup dark rum
6 egg whites, refrigerated
2 ½ cups heavy cream
¼ teaspoon nutmeg

Beat yolks until well blended. Gradually add one cup of sugar, beating continuously. Add milk, bourbon and rum alternately, beating at low speed. Refrigerate for at least two hours.
Half an hour before serving eggnog, bring egg whites to room temperature. Beat whites until frothy, add the remaining ¼ cup of sugar and continue beating until the whites stand in firm peaks. In another bowl, whip the heavy cream.
Fold one cup of the yolk mixture into the whipped cream. Fold the egg whites and the whipped cream mixture into the remaining yolk mixture until partially blended. Whisk the eggnog until smooth; a stainless whisk is best.
Serve cold, offering freshly grated nutmeg as a garnish.

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