Warm Eggnog

• 8 large eggs, yolks and whites separated and reserved
• 3/4 cup granulated sugar
• 1/8 teaspoon salt
• 4 cups, whole milk
• 1/2 cup whipping cream
• 1 tablespoon vanilla extract
• 1 cup French cognac
• 1 fresh whole nutmeg, grated

1. In a large mixing bowl, beat the egg yolks on high speed until thick and creamy. Add sugar and beat on high again until very light, about 3 to 5 minutes. Add salt and beat to combine. Set aside. In another large bowl, beat the egg whites to stiff peaks. Set aside.
2. In a saucepan, heat the milk, cream, and vanilla over medium heat. Do not boil. When small bubbles begin to appear, whisk the hot milk into the yolk mixture. Add the beaten whites and the cognac and stir until everything is incorporated.
3. Fill a punch bowl and let everyone serve themselves, or pour egg nog into serving cups and sprinkle a generous amount of freshly grated nutmeg on top. Drink hot.

eggs, sugar, salt, milk, whipping cream, vanilla, cognac, nutmeg

Taken from food52.com/recipes/8425-warm-eggnog (may not work)