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Separate the egg whites from the yolks
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Pour egg yolks into a mixing bowl; reserve whites for later
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Add 2/3 cup of sugar to the yolks
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Using a whisk or electric mixer, mix yolks and sugar together until mixture turns pale yellow.
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Pour in the milk and heavy whipping cream.
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Mix until well combined
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Pour mixture into a heavy bottom saucepan
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Heat on medium-low (setting at 4-5) while whisking constantly until a candy thermometer inserted into the mixture reaches 170°F. (Do NOT Boil)
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Remove from heat
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Stir in the salt, vanilla, and allspice.
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Pour mixture into a glass bowl or pitcher.
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Allow eggnog to cool at room temperature
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Pour the reserved egg whites into a clean mixing bowl
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Using a clean whisk or mixer attachments, beat the egg whites until soft peaks are formed
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Pour in 1 TBS of sugar
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Continuing beating the whites until stiff peaks are formed
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Fold the egg whites into the eggnog. Whisk to combine.
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Stir in the liquor of choice (optional)
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Refrigerate for at least 2 hours.
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Garnish each serving with ground cinnamon.
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Enjoy!