MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butterscotch Scotch Eggnog
 Categories: Beverages, Dairy, Booze, Herbs
      Yield: 12 servings
 
     12 lg Eggs; separated
      1 c  Dark brown sugar
      2 ts Pure vanilla extract
    1/2 ts Kosher salt; + a pinch
      2 c  Whole milk
      1 c  Smoky Scotch whisky
    1/2 c  Brandy
      2 c  Heavy cream
      4 tb Granulated sugar
           Grated nutmeg
 
  In a large bowl, combine the yolks, brown sugar, vanilla
  and 1/2 teaspoon salt. Using an electric mixer beat on
  medium-high speed until thick and dark golden, about 3
  minutes. Reduce the speed to low and slowly drizzle in
  the milk, Scotch and brandy. Transfer to the freezer to
  chill while preparing the rest of the eggnog. (Or
  refrigerate for at least 2 hours before completing.)
  
  In a medium bowl, whip the cream on medium-high speed
  until soft peaks form. Set aside. In another medium
  bowl, using clean beaters, whip the egg whites and pinch
  of salt on medium-high speed, adding the sugar by
  tablespoons until soft peaks form.
  
  When ready to serve, pour the yolk mixture into a large
  punchbowl. Fold in a small amount of whipped cream to
  lighten it, then fold in the remaining cream. Fold in
  the egg whites. Generously dust the top with nutmeg;
  serve immediately.
  
  Recipe by: Melissa Clark
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM