Friday, November 27, 2009

Southern Eggnog

6 eggs, separated
1/2 cup sugar
2 cups bourbon
2 cups milk
2 cups heavy cream, whipped
1/2 cup sugar
Nutmeg (freshly ground is best)

Place egg yolks in a large bowl and beat with a mixer until thick and lemon colored. Gradually add 1/2 cup sugar. Blend well. Gradually add bourbon a little at a time. Stir in milk. Fold in whipping cream. Pour into a chilled punch bowl. Beat egg whites until soft peaks form and gradually add remaining 1/2 cup sugar. Add beat until stiff peaks. Fold into egg mixture. Sprinkle with nutmeg when serving.

Make up several hours or a day in advance to ripen flavor.

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