Chef Matthew's Specialty Eggnog

1.Whisk Egg Whites till soft peaks by slowly adding 2 TBS Sugar, then place in a separate bowl and set aside.

2.Whisk Egg Yolks till light in color by slowly adding 2 Cup Sugar, then place in a separate bowl and set aside.

3.In a pot add Milk, Coffee Creamer, and Heavy Cream and stir bringing to a steam, and then add whiskey and Vanilla extract.

4.Put 1 ladle of milk mixture into Egg Whites and stir to warm up, then add Egg White mixture.

5.Put 2 ladles of milk mixture to Egg Yolks and stir till warm.

6.Add in Egg Whites and stir.

7.Add in Yolks and stir.

8.Keep stirring for 10-15 min. till thickens.

9.Get an ice bath ready.

Sieve into a large bowl and place over ice as you mix in the following Cinnamon Cloves Ginger Powder Nutmeg Cardamon.

11.Let cool down for 10 min as you stir. DONE.