Time to prepare: @20 minutes + 1 hour in refrigerator
6 fresh egg yolks
1 cup confectioners' sugar (powdered sugar)
2 cups good quality bourbon
1 cup cream
1-1/2 cups milk
6 fresh egg whites
Pinch sea salt
1 nutmeg
1. In an electric mixer (or by hand) whisk together eggs yolks and 3/4 cup confectioners' sugar until light, dense, and mixture forms a ribbon trail when whisk is lifted.
2. While whisking, very slowly add 1 cup bourbon. Cover this mixture and refrigerate for 1 hour.
3. Whisk in remaining bourbon, then beat in cream and milk.
4. In another bowl, whisk egg whites with a pinch of salt, until fluffy.
5. Slowly add remaining confectioners' sugar while whisking; keep whisking until whites are shiny and hold firm but not stiff peaks.
6. Fold egg whites into egg yolk mixture.
7. To serve, ladle eggnog into small cups - demitasse cups would work - making sure to get some foam on each.
8. Grate a little nutmeg on top of each.
Yields: 8 servings
Substitutions: Nutmeg in a jar is an acceptable substitute and if you don't like bourbon... a good quality rum can be used but I don't guarantee the results.
Commentary: This version of eggnog is particularly rich in flavor and more expensive than purchasing the prepared eggnog in a grocery store. Prepare it only for those most deserving in your life. Eggnog is not meant to be consumed like a milkshake. (She said, her words slurred, having drunk the entire 8 servings the first time she made this...) Rather, it is a richly flavored beverage in which to toast the Yuletide and the New Year... and the new baby... and the new car... and that cute sexy outfit you bought on sale... and ohhh! those new shoes! By all means, share the recipe with your nosy Parker neighbor and tell her it yields 2 servings and when she's drunk as a skunk... send her picture to the newspaper's "Look what's happening in your community!" section.
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