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John’s Eggnog

3/4 c Sugar

12 Eggs, separated

1 pt Bourbon

2 c Heavy cream

Slowly add the sugar to the egg yolks and beat until very stiff and white.
Beat the egg whites until stiff.
Stir the bourbon into yolk mixture.
Mix in whites and the cream with a wire whisk.
Chill until served.
This is better on the second day.
You can add a sprinkle of nutmeg to each serving.

This entry was posted on Sunday, October 7th, 2007 at 11:46 pm and is filed under Beverages. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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