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   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.   
        
     By: Melissa Clark   
        
     Yield: 12 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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