Folding the egg whites in at the end makes this well-flavored eggnog frothy and light and just a little bit lumpy, as opposed to the more traditional thicker and smoother nog.
Yield: Makes about 1-1/2 quarts.
- 6 eggs, separated
- 3/4 cup sugar
- 2 cups heavy cream
- 2 cups milk
- Brandy, whiskey, or rum, to taste
- Nutmeg, for dusting