Egg nog

Yield: 30 servings

Measure Ingredient
24 \N Eggs, separated
2 cups Sugar
1 quart Bourbon
2 cups Brandy
1 quart Heavy cream
2 quarts Milk
1 quart Vanilla ice cream
\N \N Nutmeg

Beat egg yolks and sugar until thick. Add Bourbon and Brandy and stir thoroughly. (The liquor "cooks" the eggs.) Add cream and milk and continue whipping. Break up the ice cream and add. Beat egg whites until stiff and fold in. Refrigerate for at least 30 minutes before serving. Sprinkle lightly with nutmeg.

NOTE: This is fairly potent and deceptively smooth, so you might wish to cut back on the Bourbon and Brandy a little.

This recipe was included in Houston Chronicle Food Editor, Ann Criswell's favorite recipes in 'CHRONICLE COOKBOOK favorite recipes II'.

Submitted By JR BYERS On 12-15-95

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