Chilled Eggnog Shooters

2 eggs, separated
3/4 cup granulated sugar, divided
1 cup milk (whole or reduced-fat, or soy or almond milk)
1/2 cup cream
3/4 cup bourbon
1/4 cup honey
1 tablespoons plus 1/2 teaspoon cinnamon, divided

Beat the egg yolks with an electric mixer until light and fluffy. Add 1/4 cup of the sugar and continue to beat, scraping down sides. Stir in the milk and cream.

Pour into a saucepan and cook over medium-low heat, stirring frequently, for 5 to 10 minutes or until slightly thickened (you should see a definite track when you draw a finger across back of a spoon). Strain through a fine sieve and place in a bowl over an ice-water bath to cool completely. Refrigerate for at least an hour and up to 8 hours.

Just before serving, remove from refrigerator and stir in the bourbon.

Beat the egg whites until stiff peaks form, about 3 minutes. (Stiff peaks will stand up straight when beaters are lifted.) Fold egg whites into chilled yolk mixture until completely combined.

Pour the honey onto a small plate and spread it around. In another shallow bowl, combine remaining 1/2 cup sugar and 1 tablespoon of the cinnamon. Dip each glass into honey and then into cinnamon sugar. Ladle eggnog into glasses and top with a sprinkle of remaining cinnamon.

Makes 12 small or 6 larger servings.


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