Serves 25 but can easily be doubles

I know that this recipe is too late for use now, but next Christmas is not that far away - NO I don't know how many shopping days left. Someone, sorry I don't remember who, asked for eggnog recently. It took me so long because my files from where I worked are still in boxes in the basement.

12 eggs, separated
1 cup granulated sugar
1 quart whole milk
1 cup bourbon
1/2 cup cognac
1 quart heavy cream
Freshly grated nutmeg

Beat the egg yolks together with the sugar until the mixture is thick and creamy. Add the whole milk, the Bourbon, and the cognac. Stir well. (This is the eggnog base and can be made a day or two ahead)

Just before serving, whip the cream until soft peaks form. Whip the egg whites to the same consistency and fold both the cream and the whites into the nog base. Sprinkle with freshly grated nutmeg and serve.

When you fold the cream and whites in, large lumps are great! Remember these are raw eggs so small children and anyone with a diminished immune system need to be careful.

Jane (The Cate Waver who really needs a better name)


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