Building Cathedrals:

Ingredients

* 4 egg yolks
* 1/3 cup sugar, plus 1 tablespoon
* 1 pint whole milk
* 1 cup heavy cream
* 3 ounces bourbon
* 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.

I forgot to note...the * was because this is a raw recipe.

I always thought egg nog sounded gross until my husband started making this recipe a few years ago:

http://256.com/gray/recipes/eggnog/

Now it's our favorite holiday drink. I think the key to a smooth egg nog is beating the egg whites a really long time. The recipe link is great, about 3 1/2 pages long, by a guy who is serious about making the perfect egg nog!

Thanks for the recipes.

Ellie Raduns - can you make me feel better about using raw eggs?

Mr. Red