happy holidays, sort of: bourbon eggnog

by Chen

Happy long weekend. Happy 11/11, if you know what it is.

bourbon eggnog, a light version
Makes 2 servings

1 egg, separated
4 tsp raw sugar
2 tsp cornstarch
1/4 tsp nutmeg
2 cups milk
1 tbsp bourbon

Beat the egg white until soft peaks form. Set aside.

Whisk together the egg yolk, sugar, cornstarch, and nutmeg until smooth.

Heat milk in a nonstick sauce pan over low heat until steamy. Slowly add 1/4 cup warm milk to the egg yolk mixture. Whisk until well combined, then whisk in another 1/4 cup milk. Pour the yolk-milk mixture back to the pan and return to the low heat. Stir and cook until the mixture is thicken and can coat the back of a wooden spoon. Turn off the heat.

Strain the mixture into a large bowl. Whisk in the white. Serve warm or chilled.