Makes 12 small or 6 larger
From "Tiny Party Food!" by Teri Lyn Fisher and Jenny Park. Eggnog doesn't needn't be too-sweet stuff from a carton. But it's rich, so you can get away with small servings.
2 egg yolks
1/4 cup granulated sugar
1 cup milk (whole or reduced-fat, or soy or almond milk)
1/2 cup cream
3/4 cup bourbon
2 egg whites
1/4 cup honey
1/2 cup granulated sugar
1 tablespoons plus 1/2 teaspoon cinnamon, divided
Beat egg yolks with an electric mixer until light and fluffy. Add sugar and continue to beat, scraping down sides. Stir in 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 the back of the spoon). Strain through a fine sieve and place in a bowl of ice water to cool completely. Refrigerate at least an hour and up to 8 hours.
Just before serving, remove from refrigerator, stir in bourbon.
Beat egg whites until stiff peaks form, about 3 minutes. (Stiff peaks will stand up straight when beaters are lifted.) Fold egg whites into the chilled yolk mixture until completely combined.
Pour honey onto a small plate and spread it around. In another shallow bowl, combine sugar and 1 tablespoon cinnamon. Dip each glass into honey and then into cinnamon sugar. Ladle eggnog into glasses and top with sprinkle of cinnamon.
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