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COFFEE EGGNOG
8 eggs, separated
1 cup superfine sugar
3/4 cup extra-strength brewed A Better Cup coffee, cooled
3/4 cup heavy whipping cream
3/4 cup bourbon
Nutmeg for garnish
Combine the egg yolks in a large bowl and beat with a wire whisk until thick and pale yellow. Gradually add the sugar to the yolks. Blend in the coffee and e/3 cup cream. Add the bourbon and let the mixture rest for 30 minutes. Beat the egg whites in a bowl until stiff. In a separate bowl, whip the remaining heavy cream until soft peaks form. Alternately folk the egg whites and whipped cream into the coffee mixture. Pour it into glasses and top with a dash of nutmeg.
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