You are here: Home » Recipes » Eggnog Eggnog Recipe by Favorite Recipes Press Yield 4 servings Serve up some cheer at your next holiday party. PrintEmail Ingredients 6 -- egg yolks, at room temperature1 to 1 1/4 cup whiskey3/4 cup sugar1/16 teaspoon salt2 cups milk6 -- egg whites, at room temperature3 tablespoons sugar2 cups heavy whipping cream, at room temperature Instructions Beat the egg yolks in a mixing bowl just until thick and pale yellow in color. Add the whiskey, 3/4 cup sugar and the salt and beat until blended. Mix in the milk. Beat the egg whites in a mixing bowl until soft peaks form. Add 3 tablespoons sugar and beat until stiff peaks form. Fold the egg whites into the custard. Beat the whipping cream in a mixing bowl until stiff peaks form and fold into the egg white mixture. Pour into mugs or stemmed goblets. If you are concerned about using raw eggs, use eggs pasteurized in their shells, which are sold at some specialty food stores, or use an equivalent amount of pasteurized egg substitute. Recipe reprinted with permission from the Junior League of Palm Beaches’ Worth Tasting(the Junior League of Palm Beaches, Inc., West Palm Beach, Fl., 2007).