EGGNOG 
6 egg yolks
1/4 c. sugar
2 c. milk
1/2 c. light rum
1/2 c. bourbon
1 tsp. vanilla
1/4 tsp. salt
1 c. whipping cream
6 egg whites
1/4 c. sugar
Ground nutmeg

In a small mixer bowl beat egg yolks until blended. Gradually add 1/4 cup sugar, beating at high speed until thick and lemon colored. Stir in milk; stir in rum, bourbon, vanilla and salt. Chill thoroughly.

Whip cream. Wash beaters well. In a large mixer bowl beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving. Makes about 15 (4 oz.) servings.

NOTE: For a non-alcoholic eggnog, prepare Eggnog as above, except omit the rum and bourbon and increase the milk to 3 cups.

 

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