Bourbon-Spiked Eggnog

Step 1

Place a medium bowl of ice water by the stove. In a small, heavy saucepan over medium-low heat, stir together 2 tbsp sugar, ½ cup milk, and egg yolks. Cook, stirring constantly with a silicone spatula, until the mixture just starts to thicken, 2 to 3 minutes. Place the saucepan in the bowl of ice water; stir frequently until cooled to room temperature, about 2 minutes.

Step 2

Strain the egg yolk mixture through a fine sieve into a pitcher or large bowl. Whisk in the remaining milk, bourbon, vanilla, and nutmeg. Chill until cold, at least 1 hour.

Step 3

Place the egg whites in a large bowl; beat with an electric mixer at medium speed until foamy, about 1 minute. Increase the mixer speed to high, and beat, gradually adding the remaining 1 tbsp sugar, until stiff peaks form. Gently whisk about one-third of the beaten egg whites into the milk mixture. Gently fold in the remaining egg white mixture in two more batches. Sprinkle with additional nutmeg for garnish.

Step 4

Serving size: about ¾ cup