Celebration Eggnog
 
Makes 8 to 10 cups
Ingredients
  • 6 eggs, separated
  • 1 cup sugar, divided
  • 1 pint bourbon
  • 1 quart heavy whipping cream
  • Grated nutmeg
Instructions
  1. Beat the egg yolks until they are pale yellow. Add ⅔ cup of the sugar and beat well. The yolks should be beaten until they are thick and lemon-colored, no matter how much your arm aches for relief. Slowly add the bourbon, beating all the time.
  2. When this much of your task is done, set aside the egg and bourbon mixture and turn your attention to the egg whites. Beat the egg whites until they are stiff but not too dry, adding the remaining ⅓ cup of sugar, beating it as you would for meringue.
  3. Then slowly pour the sugar-bourbon-egg yolk mixture into the egg whites, folding it in ever so gently.
  4. Next, whip the cream and fold it into the other mixture. Even if you have been doing this by hand, you will not be too exhausted to stand back and admire the bowl of fluff you have produced.
  5. Warm just a bit before serving. Serve in cups and sprinkle with nutmeg. This may also be served chilled.
Recipe by Louisiana Cookin' at https://louisianacookin.com/celebration-eggnog/