Holiday Eggnog Recipe

Photo Robert S. Donovan Separate the eggs and collect the yolks in the mixing bowl of a stand mixer or a glass bowl.

Using the mixer's whisk attachment or an electric beater, beat the egg yolks and cup sugar until it's a light yellow color.

Stir in the half and half, the bourbon, brandy and the nutmeg.

Beat the egg whites plus the remaining cup sugar until stiff peaks form.

Gently fold the egg whites into the egg yolk-cream mixture. Transfer to a refrigerator and chill for at least an hour.

Ladle into cups, garnish with an additional dusting of ground nutmeg and serve. Makes 4 generous servings.