This velvety recipe combines 12 seperated eggs, 3 pints heavy cream and 1 cup granulated sugar into a Advanced-to-make drink.
Ingredients
- 12 seperated eggs
- 3 pints heavy cream
- 1 cup granulated sugar
- grated nutmeg
- 1 cup bourbon whiskey
- 1 cup cognac
- 1/2 tsp salt
Instructions
- In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored.
- Slowly add the bourbon and cognac, while beating at a slow speed.
- Chill several hours.
- Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly.
- Whip the cream until stiff.
- Fold the whipped cream intothe yolk mixture, then fold in the beaten egg whites.
- Chill one hour.
- When ready to serve, sprinkle the top with freshly grated nutmeg.
- Serve in punch bowl.
- If desired, add one or two cups of milk to the yolk mixture for a thinner eggnog.
Serve In
Punch Bowl
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