Egg Nog

9 ingredients
1 steps

Ingredients

  • 12 eggs, separated
  • 1 cup granulated sugar
  • 1 cup bourbon
  • 1 cup Cognac
  • 1/2 teaspoon salt
  • 3 pints heavy cream
  • Grated nutmeg
  • 1 to 2 cups milk (optional)
  • Half Recipe is plenty

Directions

  1. 1
    {"0":"1. In an electric mixer, beat the egg yolks with the sugar until thick.","1":"2. Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours.","2":"3. Add the salt to the egg whites. Beat until almost stiff.","3":"4. Whip the cream until stiff.","4":"5. Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.","5":"6. When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.","6":"7. If desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog. Makes about 40 punch-cup servings.","8":"1958: Eggnog - By AMANDA HESSER"}

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