Holiday Eggnog

In a medium bowl, whisk egg yolks with 1/3 cup sugar until smooth and creamy.

In a large saucepan combine the milk, heavy cream and vanilla extract.

Heat over medium heat until just steaming (do not boil)

Slowly pour the hot milk into the egg yolks, whisking constantly to prevent curdling.

Return the mixture to the saucepan and cook over low heat, stirring constantly for about 5 to 7 minutes or until thickened.

Remove from heat and add alcohol if using. Stir in nutmeg. Allow to cool, then refrigerate.

In a separate bowl, beat the egg whites with the remaining tablespoon of sugar until soft peaks form.

Fold into the chilled eggnog mixture for extra fluffiness.

Serve in glasses with additional freshly grated nutmeg on top.

Note: This recipe uses raw egg whites. For those concerned about consuming raw eggs, use pasteurized eggs or omit egg whites altogether.