Eggnog

Yield: 12 servings

Measure Ingredient

From: Chris Marcotte - Holy Cross Hospital Family Cookbook 12 lg egg yolks 1-½ cups fine sugar 4 cups milk 6 cups heavy cream 1 cup bourbon ½ cup dark rum 12 egg whites, at room temperature In large bowl beat egg yolks with electric mixer until pale. Beat in sugar a little at a time until thick and pale. Mix in milk and 4 cups of cream. Stir in bourbon and rum. Cover and chill overnight. Before serving, in a medium bowl, beat egg whites with a pinch of salt until frothy; add a pinch of cream of tartar and beat until they hold soft peaks. Fold whites into eggnog mixture. In another bowl beat 2 cups cream until it holds soft peaks and fold into eggnog mixture.

Sprinkle with nutmeg. Makes 16 cups. Serves 12. Only make at Christmas time or you'll be destined for the cath lab! Submitted By BUD CLOYD On 11-11-94

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