Southern Eggnog

Instructions

1. Separate white from yolk.
2. Beat white until stiff.
3. Add half of sugar to white and continue to beat until sugar is dissolved and white stands in peaks.
4. At the same time, beat yolk with other half of sugar.
5. The yolk should become lighter in color.
6. Add whiskey slowly while beating.
7. I like electric mixer better than a blender for beating.
8. The yolk should then become thicker as whiskey "cooks" the yolk.
9. No milk is added.
10. Fold stiff white into the yolk.
11. The mixture will be very stiff.
12. Serve in glass; eat with spoon.
13. Some prefer to add whipped cream, but I think it makes it too rich.
14. If preferred, sprinkle with freshly grated nutmeg. Serve with pound cake.
15. Scrumptious!