Instructions

For traditional eggnog

1. Place egg whites in bowl of stand mixer and beat to soft peaks. Gradually add 1 tablespoon sugar while mixer is running and beat until stiff peaks form.
2. Using stand mixer, beat egg yolks until light yellow. Gradually add 1/3 cup sugar and continue to beat until completely dissolved. Stir in milk, cream, Bourbon, amaretto and allspice.
3. Whisk the egg whites into the mixture.
4. Chill and serve sprinkled with nutmeg.

For cooked eggnog

1. In medium mixing bowl, beat egg whites to soft peaks. With mixer running, gradually add 1 tablespoon sugar and beat until stiff peaks form. Set aside.
2. With stand mixer, beat egg yolks until light yellow. Gradually add 1/3 cup sugar and continue to beat until completely dissolved.
3. In medium saucepan, combine milk, heavy cream and allspice. Cook over high heat just to boil, stirring occasionally. Remove from heat and gradually temper hot mixture into egg and sugar mixture.
4. Return all to pot and cook until mixture reaches 160F. Remove from heat.
5. Stir in Bourbon and amaretto.
6. Pour into medium mixing bowl, and set in refrigerator to chill.
7. Whisk egg whites into chilled mixture.
8. Top with nutmeg and serve.