Eggnog

• 4 eggs, separated
• 1/2 cup sugar
• 2 cups cold milk
• 1 cup cold light cream
• 1 1/2 teaspoons vanilla
• 1/8 tsp salt
• 1/4 tsp nutmeg

Instructions:

Beat the yolks and 1/4 cup of sugar together until thick and cream-colored. Gradually add milk, cream, vanilla, salt, and 1/8 teaspoon nutmeg. Beat until frothy. Beat the egg whites separately with the remaining sugar until soft peaks form and fall over. Cover and chill until serving time. When ready to serve, mix well, pour in a bowl, and sprinkle with nutmeg.