BEVERLY HILLS EGG-NOG

This classic eggnog calls for “excellent-quality bourbon” and heavy cream, making for a potent and decadent holiday libation.

12 eggs, separated

2 1/2 cups sugar

1 teaspoon plus a pinch

salt, divided

1 teaspoon pure vanilla

extract

4 cups (1 quart) excellent quality bourbon

3 cups heavy cream Ground nutmeg and

cinnamon for garnish

In the bowl of an electric stand mixer fitted with the whisk attachment, combine the egg yolks, sugar, 1 teaspoon of the salt, the vanilla, and bourbon, and beat them together on medium speed until they are light and fluffy, approximately 3 minutes. Transfer the mixture to a bowl, and stir in the heavy cream, but do not whip it.

Clean and dry the stand mixer’s bowl, and add the egg whites. Whip the egg whites on medium speed with the remaining pinch of salt until soft peaks form. Fold the egg whites carefully into the egg yolk mixture and refrigerate the eggnog covered for at least 4 hours and up to 3 days before serving it cold.

Serves 12.

Per serving: 627 calories (percent of calories from fat, 54), 8 grams protein, 44 grams carbohydrates, no fiber, 27 grams fat (15 grams saturated), 294 milligrams cholesterol, 282 milligrams sodium. “The Art of the Host: Recipes and Rules for Flawless Entertaining” by Alex Hitz, Rizzoli New York, 2019

Beverly Hills Egg-Nog calls for “excellent-quality bourbon” and heavy cream. The recipe (Pages 84-85) is from “The Art of the Host: Recipes and Rules for Flawless Entertaining” by Alex Hitz (Rizzoli, $45).