Traditional Holiday Eggnog
|Fine granulated sugar||1 Cup (16 tbs)|
|Bourbon||2 Cup (32 tbs)|
|Cognac||1⁄2 Cup (8 tbs)|
|Light cream/Table cream||2 Cup (32 tbs)|
|Heavy cream||3 Cup (48 tbs)|
|Grated nutmeg||1 Teaspoon|
1 Separate eggs, placing yolks in a large bowl and whites in another large bowl.
2 Add sugar to the egg yolks; beat until fluffy-thick.
3 Stir in bourbon, cognac, vanilla and light cream.
4 Chill for several hours, or until very cold.
5 Beat egg whites until they stand in firm peaks.
6 In a large bowl, beat heavy cream until stiff .
7 Fold in beaten egg whites, then whipped cream into the egg-yolk mixture.
8 Pour into a large punch bowl and sprinkle with grated nutmeg.
9 Ladle into punch cups and serve.