Egg Nog Baby!

Can you believe this? Paul has never tried Egg Nog! I love (love) Egg Nog.

Traditional Egg Nog

  • 12 eggs, separated
  • 1 c. sugar
  • 1 1/2 c bourbon
  • 1/2 c. brandy
  • 6 c. milk
  • ground nutmeg
  • 1 c. heavy cream

Beat egg yolks with sugar on low speed in a large bowl until mixed. At high speed, beat until thick and lemon-coloured (about fifteen minutes).

Add alcohol, one tablespoon at a time, to mixture. Cover and chill.

In the meantime, chill a 5-6 quart punch bowl. About twenty minutes before you will be serving your egg nog, stir the yolk mixture, milk, and 1 1/4 tsp. nutmeg in the bowl.

In another large bowl beat egg whites at high speed until soft peaks form.

In a smaller bowl (you can use the same beaters), beat cream at medium speed until stiff peaks form.

Using a whisk, gently fold egg whites, cream, and yolk mixture just until blended. Serve cold (no ice).

Makes 32 one-half cup servings.

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