Butterscotch Eggnog

[talon]

Recipe.

1 egg, separated
1 tablespoon dark brown
¼ tsp vanilla
dash of kosher salt
½ cup whole milk
1 tbs smoky Scotch whiskey
1 teaspoon brandy
½ cup whipping cream
2 teaspoons sugar
Grated nutmeg

Combine the yolk, brown sugar, and vanilla with a pinch of salt. Using a hand mixer, beat on medium-high speed until thick and dark golden, about 3 minutes. Reduce the speed to low and slowly drizzle in the milk, Scotch and brandy. Transfer in the mixing bowl to the freezer to chill while preparing the rest of the eggnog - or chill it for at least 2 hours. This lets the flavors meld and deepen.

In another bowl, whip the cream on medium-high speed until soft peaks form. Set it aside. In yet another bowl, using clean beaters, whip the egg white and pinch of salt on medium-high speed, adding the sugar slowly until soft peaks form.

When ready to drink, pour the yolk mixture into a large mug or glass. Fold in a small amount of whipped cream to lighten it, then fold in the remaining cream. Fold in the egg white. Generously dust the top with nutmeg, or add a dollop of whipped cream and then dust with nutmeg; drink immediately.

Yield: 1 serving.

Ingredients for 12 servings:

12 large eggs, separated
1 cup dark brown sugar
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt, plus pinch
2 cups whole milk
1/2 - 1 cup smoky Scotch whisky
1/2 cup brandy
2 cups heavy cream
4 tablespoons granulated sugar
Grated nutmeg

Use bigger bowls to mix, and use a punchbowl for the final mix. When serving, put a dollop of whipped cream on top and sprinkle with nutmeg.

Don't use Cool Whip, use real whipped cream. Cool Whip makes it taste plastic - in my opinion. And if you're going to go to the trouble to make real, from scratch eggnog, keep it real to the very end.