Creamy Egg Nog #1

1 dozen eggs, separated
1/2 tsp salt
2 1/4 cups sugar
2 cups bourbon (more or less if desired)
1/2 cup rum (more or less if desired)
1 quart milk (add another pint of milk if not using liquor)
2 Tbl vanilla
3 pints heavy cream

Beat together the egg yolks and salt in a large mixing bowl, slowly adding 1 1/2 cups of the sugar.  Continue beating until tick and pale.   Stir in the bourbon, rum, milk and vanilla until well mixed.  Beat the egg whites until foamy and slowly add the remaining 3/4 cup sugar, continuing to beat until stiff and all the sugar has been incorporated.  Whip the cream until stiff.  Now fold the egg whites into the yolk mixture and then fold in the whipped cream.  Taste and add more bourbon and/or sugar if necessary.  Pour into a punch bowl and sprinkle with nutmeg.  The punch bowl can be sitting in a bed of ice to help keep chilled.

Simple Egg Nog #2

4 eggs
1/4 cup sugar
1 quart milk, chilled
1 1/2 tsp vanilla
1/4 tsp salt

Beat three whole eggs and 1 yolk until very thick and light in color.  Add 1 2/3 tablespoons sugar, beating in thoroughly.  Stir in milk, vanilla, and salt and pour the mixture into glasses.

Beat remaining egg white until almost stiff, add remaining sugar and beat until peaks appear.  Top each glass of eggnog with a spoonful of meringue, sprinkle with nutmeg and serve immediately.

If you are not going to use right away, be sure to refrigerate until ready to serve*.  You can keep in the refrigerator overnight to enjoy in the morning.

As with any egg product, if the eggnog sits out  throw it away to avoid the possibility of Salmonella!


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