Butterscotch Eggnog recipe

12 eggs, separated
1 1/2 cups granulated sugar
1 quart cream
1 tablespoon vanilla extract
4 ounces butterscotch schnapps (or more to taste)

Separate eggs at room temperature by placing yolk in one bowl and egg whites in another; be careful, one speck of yolk in the white can ruin the whole recipe. Beat yolks until creamed with about half of the sugar. Add remaining sugar. Beat cream until fluffy and add to yolk mixture.

Combine egg whites and yolk mixture. Add vanilla extract and butterscotch schnapps.

Makes 10 servings.