1958: Eggnog

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 40
• 12 eggs, separated
• 1 cup granulated sugar
• 1 cup bourbon
• 1 cup cognac (armagnac great too)
• 1/2 teaspoon salt
• 3 pints whipping cream
• nutmeg, freshly grated to taste
• 1 -2 cup milk (optional)

Recipe

• 1 in an electric mixer, beat the egg yolks with the sugar until thick.
• 2 slowly add the bourbon and cognac while beating at slow speed. chill for several hours.
• 3 add the salt to the egg whites. beat until almost stiff.
• 4 whip the cream until stiff.
• 5 fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. chill 1 hour.
• 6 when ready to serve, sprinkle the top with freshly grated nutmeg. serve in punch cups with a spoon.
• 7 if desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog.