I make this every year for family and co-workers. It's always a hit. My crowd seems to prefer the peppermint variety but for a more traditional flavor you can use brandy, bourbon, or rum in place of the Candy Cane Vodka. This recipe can easily be made non alcoholic by adding additional milk in place of the alcohol. The LorAnn Butter Rum oil is essential for the flavor of this recipe whether you go peppermint or traditional. I get mine at Hobby Lobby in the candy/cake making aisle.
1Separate eggs. Put whites in a bowl and set aside. Beat egg yolks, sugar, nutmeg, and flavoring on high speed until butter colored.
2Reduce speed and add the whites in a little at a time making sure each bit is fully mixed in before adding more. Once all the whites are added, place the beater in the mixture & pull it up to check and make sure there are no stringy whites left. If there are whisk by hand to break them down.
3Beat the mixture on low and slowly add the alcohol. Repeat with the milk, then half and half. Keep refrigerated until ready to serve and use within 2-3 days. Make sure to shake or stir well before serving. The nutmeg always settles to the bottom.