Tennessee Eggnog at the Dogwood

Eggnog is a December favorite every year. As the weather cools and the holidays approach, we stir up batches of our homemade eggnog and toast to anotherbeautiful season. Adapted from Brewery Manager Andrew Noye's own recipe, enjoy putting together your own batch!

6 eggs, separated
¾ cup sugar
1 quart cream
1 pint milk
6 oz. Jack Daniels
6 oz. Goslings Rum
Nutmeg for grating

Beat yolks with ½ cup sugar until smooth and light yellow in color.
Meanwhile whisk whites and remaining sugar into meringue until soft peaks form.
Add milk, cream and liquor into yolk mixture and mix well.
Using spatula, gently fold meringue into mixture.
Serve in rocks glass, topped with freshly grated nutmeg.