Butterscotch Scotch Eggnog

• 2 large eggs, separated
• 1 cup dark brown sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt, plus pinch
• 2 cups whole milk
• 1 cup smoky Scotch whisky
• 1/2 cup brandy
• 2 cups heavy cream
• 4 tablespoons granulated sugar
• Grated nutmeg.

1. 1. In a large bowl, combine the yolks, brown sugar, vanilla and 1/2 teaspoon salt. Using an electric mixer beat on medium-high speed until thick and dark golden, about 3 minutes. Reduce the speed to low and slowly drizzle in the milk, Scotch and brandy. Transfer to the freezer to chill while preparing the rest of the eggnog. (Or refrigerate for at least 2 hours before completing.)
2. 2. In a medium bowl, whip the cream on medium-high speed until soft peaks form. Set aside. In another medium bowl, using clean beaters, whip the egg whites and pinch of salt on medium-high speed, adding the sugar by tablespoons until soft peaks form.
3. 3. When ready to serve, pour the yolk mixture into a large punchbowl. Fold in a small amount of whipped cream to lighten it, then fold in the remaining cream. Fold in the egg whites. Generously dust the top with nutmeg; serve immediately.
4. Yield: 12 servings.

eggs, brown sugar, vanilla, kosher salt, milk, smoky scotch, brandy, heavy cream, granulated sugar, nutmeg

Taken from www.epicurious.com/recipes/member/views/butterscotch-scotch-eggnog-53008221 (may not work)