6 egg whites at room temperature
1/2 c honey or sugar, level (no more than that)
1 quart 1/2 n 1/2
1 cup whole cow’s milk or almond milk
6 egg yolks
3/4 tsp grated nutmeg
1/2 c whipping cream, whipped
Additional grated nutmeg
1) In mixer bowl, at medium speed, beat the egg whites and sweetener just till thick and foamy. You do not want to set the whites, not even a soft set, just till foamy throughout the white of the egg.
2) At low speed, mix in until blended the 1/2 n 1/2, milk, egg yolks, and 3/4 tsp nutmeg.
3) Cover and chill 1-24 hours.
4) Pour into chilled punch cups. Top with a dollop of whipped cream and sprinkle additional nutmeg on top.
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