Yield: 8 servings
Measure | Ingredient |
---|---|
8 larges | Eggs; separated |
¾ cup | Sugar |
1 cup | Bourbon |
½ cup | Heavy cream |
\N \N | Nutmeg |
Put the egg yoLks and sugar into the bowI of an electric mixer and beat until light and lemon-colored.
Gradually add the bourbon, beating on low speed.
In a separate bowl whip the cream until stiff. Fold it into the egg-yolk mixture.
In a clean bowl whip the egg whites unti1 stiff and fold them into the eggnog. Serve in goblets, preferably silver, with a gen erous grating of nutmeg on top.
** Christmas Memories with Recipes ** edited by Maron L. Waxman
1 st edition // 1988
Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-06-95