Ingredients
- 12 eggs, separated
- 2 cups sugar
- 1 to 1-1/2 pints bourbon
- 1 quart whipping cream, whipped
- Ground nutmeg
Directions
Beat egg yolks in a large mixing bowl until thick and lemon colored; gradually add sugar, beating well. Slowly stir in bourbon; cover and chill at least 1 hour.
Beat egg whites in a large mixing bowl until stiff. Pour chilled mixture into punch bowl, and fold in egg whites, then fold in whipped cream. Sprinkle with nutmeg.
Yield: about one gallon
Print this recipe
Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Creamy Eggnog