Eggnog

Ingredients

• 6 large eggs – separated
• 1 cups granulated sugar
• 0.125 tsp fine sea salt
• 2 cups whole milk
• 1 cups heavy cream
• 0.5 tsp nutmeg – freshly grated
• 1 tsp vanilla extract
• 0.5 cups bourbon
• 0.5 cups dark rum
• nutmeg – freshly grated (for serving)

Instructions

1. Separate the eggs, placing yolks in a large bowl and whites in a clean medium bowl; refrigerate the whites until needed.
2. Add 0.75 cup of the granulated sugar to the yolks and whisk until thick, pale, and ribbony, 2–3 minutes. Whisk in the fine sea salt.
3. In a medium saucepan, combine the whole milk, heavy cream, and 0.5 tsp freshly grated nutmeg. Heat over medium, stirring occasionally, until steaming and small bubbles form around the edges, 3–5 minutes; do not boil.
4. Temper the yolks by slowly whisking in about half of the hot dairy. Return the mixture to the saucepan and cook over medium-low, stirring constantly with a spatula, until the custard reaches 160–165°F and lightly coats the back of a spoon, 5–8 minutes.
5. Remove from heat and stir in the vanilla extract, bourbon, and dark rum. Strain through a fine-mesh sieve into a pitcher or bowl. Set in an ice bath and stir until cool, about 5 minutes, then cover and chill until cold, at least 2 hours (up to 2 days).
6. Just before serving, beat the egg whites on medium speed to soft peaks, 1–2 minutes. With the mixer running, gradually add the remaining 0.25 cup granulated sugar and continue beating until glossy soft peaks form, 1–2 minutes more.
7. Fold about two-thirds of the meringue into the chilled eggnog until blended and lightly foamy; reserve the remaining meringue for topping.
8. Pour into chilled cups, spoon a little reserved meringue on each, and finish with freshly grated nutmeg (for serving). Serve cold.