#364 - Eggnog

(by Shirley McNevich)

1/2 cup white sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
3 eggs, separated
2 cups cold milk
1 cup cold light cream
nutmeg for sprinkling

In a bowl, combine white sugar, cinnamon and nutmeg. Set aside. In a mixer on high speed, beat egg whites until peaks form. Add 1/2 of the sugar mixture to the egg whites and beat until stiff. In a separate bowl using a whisk beat egg yolks until they are lemon colored. Gradually whisk in the other half of the white sugar mixture until thick and smooth. Using a spoon, fold the egg yolk mixture into the egg white mixture and stir by hand. Stir the milk and cream into the mixture and mix with the spoon. Serve chilled with a little nutmeg on the top of each serving.