Prep 30 mins
Cook 4 hrs
Michael and Yvette loves this eggnog.
- 6 eggs, separated
- 3⁄4 cup sugar
- 1 pint heavy cream
- 4 pints milk
- 1⁄2 pint Bourbon
- 1 tablespoon vanilla
- 1 pinch nutmeg
- 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.