Eggnog

Directions

1. 1
   Beat egg, sugar, vanilla, and salt until smooth and light; pour into chilled glass.
2. 2
   Stir in liquor and milk, mixing well; sprinkle lightly with nutmeg.
3. 3
   Eggnog for One: Since this libation isnt typically served over ice, chilling all the ingredients beforehand will create a colder drink.
4. 4
   Alternatively, the ingredients may be shaken with ice and strained into the glass, but that slightly dilutes the mix.
5. 5
   VARIATIONS
6. 6
   Hot Eggnog: Heat milk just until it simmers (do not boil).
7. 7
   Gradually whisk milk into beaten-egg mixture.
8. 8
   Pour into a warm heatproof mug.
9. 9
   See also Hot Drinks.
10. 10
    Nogless Eggnog: Substitute 2 oz.
11. 11
    ( 1/4 cup) more milk for the liquor.
12. 12
    Party Eggnog
13. 13
    Makes About Thirty 6-Ounce Servings
14. 14
    12 eggs, separated
15. 15
    1 cup sugar
16. 16
    16 oz.
17. 17
    (1 pint; 2 cups) brandy
18. 18
    16 oz.
19. 19
    (1 pint; 2 cups) bourbon or dark rum
20. 20
    32 oz.
21. 21
    (1 quart; 4 cups) milk
22. 22
    1 tablespoon pure vanilla extract
23. 23
    32 oz.
24. 24
    (1 quart; 4 cups) whipping cream
25. 25
    1/2 tsp.
26. 26
    salt
27. 27
    freshly grated nutmeg
28. 28
    Beat egg yolks with the sugar until creamy and light.
29. 29
    Stir in brandy, bourbon, milk, and vanilla; cover and refrigerate for at least 4 hours, or until very cold.
30. 30
    Whip cream until it forms soft mounds; fold into eggnog mixture.
31. 31
    May be refrigerated for 1 to 2 hours at this point.
32. 32
    Just before serving, beat egg whites and salt to the soft-peak stage; fold into eggnog.
33. 33
    Sprinkle with nutmeg.