Holiday eggnog recipe

• 6 eggs, separated
• 1/2 cup sugar
• 1 cup whole milk
• 1/2 cup bourbon
• 1/2 cup cognac
• 1 pint heavy whipping cream
• Vanilla extract
• Nutmeg

Beat egg yolks with sugar until thick. Slowly add milk, bourbon, and cognac, while beating lightly. Chill this mixture while completing below steps. Beat egg whites until stiff. Whip cream. Mix whipped cream into yolk mixture. Add egg whites. Add vanilla and top with nutmeg.

This eggnog is best served immediately, although it can be chilled for a little while first. Use an electric counter top mixer for best results (KitchenAid is your friend here). Your arm will get much too tired otherwise. I usually use Maker’s Mark and Remy Martin VSOP for the bourbon and cognac, respectively. Use real vanilla extract, not the fake stuff. Alternately, try substituting spiced rum for the cognac.

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Tags: bourbon, cognac, rum