Eggnog Saronno

Eggnog Saronno

Makes 10-12 Servings

6 Egg yolks

1/2 cup Sugar

1 quart milk

3/4 cup ameretto di Saronno

2 teaspoons vanilla

2 cups if heavy cream

6 egg whites, stiffy beaten

• In a saucepan - Combine egg yolks, sugar, and milk.
• Beat until smooth.
• Stir in Ameretto di saronno.
• Stir over low heat until mixture thickens slightly and coats a metal spoon.
• Cover and Chill.
• Stir in vanilla and 1 cup of the cream.
• Pour mixture into a 2 1/2 quart punch bowl.
• Beat remaining cream until stiff.
• Fold cream and egg whites into mixture.
• Serve at once.
• Garnished with dollops of additional whipped cream and freshly grated nutmeg.