Eggnog

Steps

• 1

  Separate egg yolks and whites (reserve the whites for another use, such as serving this eggnog). Combine yolks and sugar in a large mixing bowl and whisk until well blended and creamy.
• 2

  Add cream, milk, bourbon, rum, Cognac (use good stuff), and salt, then stir.
• 3

  Bottle it right away and refrigerate until it’s ready.
• 4

  It’s traditional to wrap the bottle in aluminum foil, shiny side out, together with a fresh nut of nutmeg tucked into the foil for grating later. Keep refrigerated for at least 3 weeks, or up to a year(!) if you can.
• 5

  To serve (optional): Serve aged eggnog on the rocks with some freshly grated nutmeg on top. If you want to serve the eggnog in the traditional way, pour it into a punch bowl. In separate bowls, whip 10 egg whites and 1 1/2 cups heavy cream to soft peaks and fold them into the eggnog. Serve in punch cups, garnished with freshly grated nutmeg.