Eggnog

Instructions

1. Separate the Eggs. Place the yolks in a large bowl and the whites in a separate clean, dry bowl.
2. Whisk the Yolks with Sugar until pale and thick. Gradually add the Granulated Sugar to the Egg Yolks and whisk vigorously until the mixture is pale yellow and forms a ribbon when the whisk is lifted.
3. Temper the Egg Yolks. Gradually whisk in the Whole Milk and Heavy Cream into the Egg Yolk mixture to temper it, preventing the eggs from scrambling.
4. Add Spices and Flavorings. Stir in the Ground Nutmeg, Ground Cinnamon, Ground Cloves, and Vanilla Extract.
5. Whip the Egg Whites. In the separate bowl, beat the Egg Whites until stiff peaks form.
6. Fold in Egg Whites. Gently fold the whipped Egg Whites into the Egg Yolk mixture until just combined. Do not overmix.
7. Add Alcohol (optional). If using, stir in the Bourbon or Rum.
8. Chill. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.