Eggnog in a coupe glass, if you please.
. This eggnog is made especially frothy and light with whipped egg whites and thick, ribbon-y yolks.
Next, I place the egg yolks in the original bowl, along with additional sugar, and beat the yolks until they’re thick and pale before pouring in the milk, cream, and alcohol. Rum or brandy is a traditional addition to eggnog, but whiskey also works, and a splash ofadds some spicy bite. A few dashes of Angostura bitters can help balance the sweetness of the sugar and heat of the alcohol.
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