A recipe for egg nog

EGGNOG fan Donal McCoy of Sassafras in Old City (48 S. 2nd St.) will be serving this version of the classic holiday drink through Jan. 6, the Feast of the Epiphany. It's $8 a glass.

EGGNOG

16 eggs, yolks and whites separated

1 1/3 cups sugar, plus an additional 1/8 cup

1/2 gallon milk

1 quart heavy cream

Cinnamon and nutmeg, for seasoning

Using a stand mixer, whip egg yolks (keep whites in separate container) on high until color lightens, about 3 minutes.

Once yolks change color, slowly incorporate the 1 1/3 cups sugar. After sugar is blended in, add milk and heavy cream.

Transfer mixture to a bell pot. Using the stand mixer, whip egg whites on high until frothy and thick, then add reserved sugar to form a meringue.

Whisk meringue mixture into the bell pot, season with cinnamon and nutmeg, then add alcohol: two parts Dad's Hat Rye, one part Art in the Age SNAP. Makes 24 servings.