Recipe courtesy of Cheryl Paff

Check out Cheryl Paff’s blog Click here: www.atthefarmersmarket

4 eggs
0.25 Cup Pure Maple Syrup
0.5  tsp Vanilla Extract
1 Quart Whole Milk – Cream on top if you can find it
Fresh Nutmeg
Hudson Baby Bourbon

Separate the egg yolks and whites. Beat the yolks with the maple syrup and vanilla. Use a darker maple syrup because it has more flavor, so look for Dark Amber or a Grade B. Beat the milk into the egg yolk mixture. If you can find a milk with cream on top, use that. It will add some richness. In a separate bowl, beat the egg whites until frothy and pour them into the bowl with the milk. Beat to incorporate. At this point you can either grate some fresh nutmeg into each batch or wait and allow guests to grate the nutmeg into their glasses themselves…because there is nothing quite as lovely as the smell of freshly ground nutmeg. If you like your eggnog with a little kick, try adding some bourbon, Tuthilltown’s Hudson Baby Bourbon is made from 100% New York corn.