Homemade Scotch Eggnog: The Punch Room

Source:  Bob Peters, The Punch Room, The Ritz-Carlton

Homemade Scotch Eggnog
·        Monkey Shoulder Scotch to taste (optional)
·        4 egg yolks
·        4 egg whites
·        .5 cup of sugar
·        1 pint of whole milk
·        1 cup of heavy cream
·        1 teaspoon of nutmeg
·        .5 teaspoon of cinnamon
·        .25 teaspoon of vanilla extract
·        pinch of salt
In an electric mixer add yolks first and mix until yolks lighten in color. They will appear creamy when finished.
Then slowly add sugar while continually mixing.
One by one add the rest of the ingredients except the egg whites.
Add the egg whites last & mix them on high until there is a stiff froth.
Add 6-8 ounces of Monkey Shoulder Scotch or desired spirit.
Garnish with fresh grated nutmeg or pinch of powdered nutmeg.
Serves 4 people.
Store in refrigerator for up to two days.