Eggnog

• 12 whole Egg Yolks
• 1 cup Sugar, Plus 3 Tablespoons For The Egg Whites
• 3 pints Whole Milk (Do Not Use 2% Or Skim)
• 3 cups Heavy Cream
• 6 ounces, fluid Bourbon
• 3 teaspoons Nutmeg
• 12 whole Egg Whites

1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon, and nutmeg and stir to combine.
2. Place the egg whites in a bowl and beat to soft peaks. With the mixer still running, gradually add the 3 tablespoons of sugar and beat until stiff peaks form.
3. Whisk the egg whites into the mixture. Chill and serve. You can sprinkle a little extra nutmeg into each glass as it's being poured, if you want.
4. Note: serve punchbowl in a bowl of ice, if you can. You may need to whisk again as the evening wears on.

egg yolks, sugar, milk, heavy cream, fluid bourbon, nutmeg, egg whites

Taken from tastykitchen.com/recipes/drinks/eggnog/ (may not work)