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Title: Butterscotch Scotch Eggnog
Categories: Beverages, Dairy, Booze, Herbs
Yield: 12 servings

12 lg Eggs; separated
1 c Dark brown sugar
2 ts Pure vanilla extract
1/2 ts Kosher salt; + a pinch
2 c Whole milk
1 c Smoky Scotch whisky
1/2 c Brandy
2 c Heavy cream
4 tb Granulated sugar
Grated nutmeg

In a large bowl, combine the yolks, brown sugar, vanilla
and 1/2 teaspoon salt. Using an electric 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 to the freezer to
chill while preparing the rest of the eggnog. (Or
refrigerate for at least 2 hours before completing.)

In a medium bowl, whip the cream on medium-high speed
until soft peaks form. Set aside. In another medium
bowl, using clean beaters, whip the egg whites and pinch
of salt on medium-high speed, adding the sugar by
tablespoons until soft peaks form.

When ready to serve, pour the yolk mixture into a large
punchbowl. Fold in a small amount of whipped cream to
lighten it, then fold in the remaining cream. Fold in
the egg whites. Generously dust the top with nutmeg;
serve immediately.

By: Melissa Clark

Yield: 12 servings

RECIPE FROM: https://cooking.nytimes.com

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