1958: Eggnog

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READY IN: 3hrs 10mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In an electric mixer, beat the egg yolks with the sugar until thick.
  • Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours.
  • Add the salt to the egg whites. Beat until almost stiff.
  • Whip the cream until stiff.
  • Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.
  • When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.
  • If desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog.
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