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.

Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.