Ingredients

• 4 egg yolks
• 1/3 cup sugar, plus 1 tablespoon
• 1 pint whole milk
• 1 cup heavy cream
• 3 ounces bourbon
• 1 teaspoon freshly grated nutmeg
• 4 egg whites

Instructions

1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
2. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
3. Whisk the egg whites into the mixture. Chill and serve.
4. Cooked EGGNOG DIRECTIONS: For cooked eggnog, follow procedure below.
5. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
6. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
7. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Ingredients

• EGGNOG MUFFINS
• 2 cups unbleached flour
• 1 Tablespoon baking powder
• 1/4 tsp ground nutmeg
• 1/2 tsp cinnamon
• 1/2 cup melted butter
• 1 egg, beaten
• RUM ICING
• 1 cup powdered sugar
• 1 teaspoon rum or rum extract
• 1 - 2 teaspoons milk
• Cinnamon sugar for sprinkling
• 1/2 cup granulated sugar
• 1 1/4 cup Eggnog - regular or lite
• 1 teaspoon vanilla extract
• RUM ICING
• 1 cup powdered sugar
• 1 teaspoon rum or rum extract
• 1 - 2 teaspoons milk
• Cinnamon sugar for sprinkling

Instructions

1. Preheat Oven to 350 degrees Fahrenheit.
2. Line a muffin tin with 12 regular paper muffin liners.
3. Melt the butter in the microwave (or stove top) and set it aside to cool.
4. Get out 2 medium mixing bowls. In the first mixing bowl, put the flour, baking powder, nutmeg and cinnamon... whisk them together. In the second mixing bowl, put the melted butter, eggnog, egg, vanilla and sugar. Whisk them together.
5. Pour the liquid stuff into the dry stuff. Fold together with a spatula until combined.
6. Fill the paper liners about 3/4 full.
7. Bake the muffins for 20 minutes. Stick a toothpick in to test. If toothpick does not come out clean, bake for another minute.
8. Cool muffins in pan for a few minutes,then set on a wire rack to cool completely.
9. While your muffins are cooling make the rum icing:
10. Put the powdered sugar in a bowl. Add rum or rum extract and 1 tsp of milk. Stir. Add more milk if needed. Stir more. You are looking for a mixture the consistency of glue. If it's too thick add more milk or rum. if it's too runny add more powdered sugar.
11. Spoon over the muffins. It'll drip down the sides a bit and that is just fine.
12. Garnish with cinnamon sugar: Mix 2 teaspoons granulated sugar with 1/2 teaspoon ground cinnamon.
13. Sprinkle a bit of cinnamon sugar over the top