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Eggnog

Western.Chefs's picture
Ingredients
  Eggs 12 , separated
  Granulated sugar 1 Cup (16 tbs)
  Bourbon whisky 1 Cup (16 tbs)
  Cognac 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Heavy cream 3 Pint
  Grated nutmeg 1 Teaspoon
Directions

1. 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 slow speed. Chill several hours.
2. 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 into the yolk mixture, then fold in the beaten egg whites. Chill one hour.
3. When ready to serve, sprinkle the top with freshly grated nutmeg.

Recipe Summary

Cuisine: 
American
Course: 
Beverage
Method: 
Chilling
Occasion: 
Christmas
Drink: 
Alcohol

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