Amaretto Eggnog

Step 1

For a better product have the eggs at room temperature.

Step 2

In a large mixing bowl, beat the egg yolks at medium speed until foamy. Gradually add the sugar beating until it thick and yellowish in color.

Step 3

Add the amaretto, one tablespoon at a time beating until well blended. Chill for two hours.

Step 4

Add the milk and nutmeg to the mixture blending well. Set aside.

Step 5

Beat the egg whites at high speed until peaks form and set aside. Beat the whipping cream until it peaks also. Fold the egg whites and whipped cream into the yolk mixture and sprinkle with added nutmeg if desired. Chill or drink it up!

Step 6

If you are using non-pasteurized eggs do this: Beat the egg whites and yolks together for a long time. Add the 1 quart of milk and cook on a very low heat setting (3 or 4) until the spoon comes out coated. Don't let it boil or cook it too long as it will curdle. Remove from the fire; add the remainder of the milk and other ingredients except the whipped cream. Beat the whipping cream until it peaks and fold it in by itself instead of with the egg whites. Chill.