Ingredients
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream (I used half & half)
2 shots bourbon
2 shots dark rum
1 teaspoon freshly grated nutmeg
4 egg whites*
Directions
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Cook’s Note: For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
METHOD
Then, mix together the cream, milk, and nutmeg. I used half & half rather than cream for the first batch (Because that’s what I had in my fridge…plus I felt a little less guilty cutting some of the fat.) But when I decided to make another batch, I was out of half & half, so I just used all whole milk (lighter yet!) While I was worried about the end result, using lighter ingredients…. it was ALL good!Bring the milk, cream, and nutmeg mixture just to a boil.
Then temper the egg yolks/sugar by slowly by adding a ladle full of the hot milk mixture to the egg yolks. I went ahead and did this in my stand mixer, beating the egg yolks the whole time. Apparently, I did not add the hot milk slowly enough, because I STILL had a couple of cooked egg chunks in my final product. Nothing a strainer couldn’t take care of, but the fact that I messed up this step did “toast my cupcakes”. : ) 
After tempering, add the egg mixture to the rest of the hot milk/cream/nutmeg mix and cook until the mixture reaches 160 degrees. Then remove from the heat. 
Now for the alcohol.
Recipe called for 1 and 1/4 oz. of each of the bourbon and rum. I wasn’t that accurate, I just poured in 2 shot glasses of each. 
After adding the liquor, I refrigerated the eggnog until the next day. Before the party, I poured the reserved egg whites into my mixer. 
And beat them until stiff peaks formed. 
Then I folded the egg whites into the prepared eggnog mixture. I tasted the (doubled) mixture after I folded in the egg whites. The taste of the alcohol was sub-dued with the fluffy addition. I certainly didn’t want the flavors of the alcohol to be over-whelming or offensive, but at the same time, I wanted to taste it a bit. I resolved to stir in one more shot of both the bourbon and the rum. This seemed to be the perfect amount. To recap: for a doubled recipe, that’s 3 shots of each, or 6 shots in total. 
Before serving, I poured the mix into a pitcher and sprinkled with a little more nutmeg. 
The low down: This eggnog was a huge hit! Because I folded in the egg whites just hours before the party, the mixture was very light and foamy…completely unlike any store-bought eggnog that I’ve ever poured and sampled. Party-goers loved it!I did bring about 1-1/2 cups of leftover eggnog home from the party, which I refrigerated. Yesterday, while decorating the tree, I poured some of the leftovers into my coffee cup. The foamy egg whites had calmed down and the eggnog was definitely more like the grocery purchased eggnog that I am accustomed to. Either way, I am a fan! Homemade eggnog is awesome! I will definitely make this again! 
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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