Egg Nog July 22, 2008
Posted by info in : Punches , comments closed- 12 separated Egg
- 1 cup granulated Sugar
- 1 cup Bourbon
- 1 cup Cognac
- 1/2 tsp Salt
- 3 pint Heavy cream
- Grated Nutmeg
Beat yolks until light in color. Slowly add bourbon, cognac, while beating at slow speed. Chill 3 hrs. Add salt to whites, beat to peaks. Whip s cream until stiff. Fold whipped cream into yolk mixture, then fold in the beaten egg whites. Chill one hour. Serve with nutmeg sprinkled on top. For thinner mixture add 1 or 2 cups of milk. Serve in a punch bowl or another big bowl.
