Ingredients 6 egg, separated* 3/4 cup sugar 1 pint heavy cream 4 pints milk 1/2 pint Bourbon 1 tablespoon vanilla Nutmeg Directions In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving. Serve eggnog in a large punch bowl. *RAW EGG WARNING Bourbon optional. Use caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Posted on: Wed, 24 Dec 2014 20:58:08 +0000
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