Sing the joys of eggnog

When we played the Kentucky Bourbon Festival, we had a Sunday slot. Which meant -- you guessed it -- there was no bourbon. We had a great time anyway, and can't wait to go back.

Now, straight outta Kentucky and courtesy of Maker's Mark, here's a seasonal recipe that's sure to warm your heart.

Maker's Mark Bourbon Eggnog

1 Liter Maker's Mark
1 Quart milk
1 Quart heavy cream
2 Dozen eggs
1 1/2 Cups sugar
Nutmeg for garnish

Separate eggs and beat the yolks until creamy. Whip sugar into the yolks, then bat the whites until they stand in peaks, adding 1/2 cup of additional sugar if desired. Beat the yolks and Maker's Mark together and add the whites. Beat cream into a froth, then add milk and cream to the egg mixture. Add nutmeg to taste and garnish each cup with a dash of nutmeg for a dash of color. The recipe makes 2 1/2 gallons and is fun to give away in mason jars to those lucky folks on your shopping list!

Whip up a batch and uncork some holiday hits by the Christmas Jug Band.

P.S. The makers with the mark recommend the following safety precaution (as if salmonella can live through that bourbon blast): "Remember, make sure and use eggs which have been pasteurized if you can find them."