12 eggs
3 pints heavy cream
1 cup granulated sugar
nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt

Beat yolks until light in color. Slowly add bourbon, cognac, while beating at slow speed. Chill 3 hrs. Add salt to whites, beat to peaks. Whip s cream until stiff. Fold whipped cream into yolk mixture, then fold in the beaten egg whites. Chill one hour. Serve with nutmeg sprinkled on top. For thinner mixture add 1 or 2 cups of milk. Serve in a punch bowl or another big bowl.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages

Tags: bourbon whiskey, Cognac Based Drinks / Cocktails, egg, Egg Nog Alcoholic Beverages, eggs, granulated sugar, Heavy cream, nog, nutmeg, salt