John's eggnog

Yield: 12 Servings

Measure Ingredient
¾ cup Sugar
12 Eggs, separated
1 pint Bourbon
2 cups Heavy cream

Slowly add the sugar to the egg yolks and beat until very stiff and white. Beat the egg whites until stiff. Stir the bourbon into yolk mixture. Mix in whites and the cream with a wire whisk. Chill until served. This is better on the second day. You can add a sprinkle of nutmeg to each serving.

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