Egg-xotic Eggnog

Diet be damned. If Santa can stay jolly in his shape, we all might as well partake in some decadent holiday cheer.

Makes 8 to 10 servings.

Two 32-ounce cartons eggnog

2 teaspoons freshly grated nutmeg

6 egg whites

1 tablespoon sugar

1 cup dark rum

1. Put eggnog and nutmeg in the slow cooker. Cook on Low for 1 to 2 hours.

2. Put egg whites in large bowl and beat with electric beaters on high until soft peaks form, about 5 minutes. Add sugar and continue to beat until stiff, glossy peaks form. Set aside or refrigerate if you just started heating up the eggnog.

3. When ready to serve, add the rum and stir to combine and heat thoroughly. Ladle the eggnog into mugs. Top with a dollop of egg white “meringue” and dust with a sprinkling of fresh nutmeg.

In the 17th century, milk and eggs were sometimes scarce, and so a special cocktail featuring them was considered a luxury. It is even hypothesized that the Colonists called the drink “egg-and-grog,” which became eggnog. It’s been adapted around the world, and has become synonymous with Christmastime here in the United States.