Eggnog From New York Times Cookbook
- 6 eggs, separated
- 1/2 cup granulated sugar
- 1/2 cup burbon whisky
- 1/2 cup cognac
- 1 cup milk
- 1/4 teaspoon salt
- 3 cups heavy cream
- grated nutmeg
- 1. In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at slow speed. If desired, add a cup of milk for a thinner eggnog. Chill several hours.
- 2. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites from a peak that bends slightly. whip the cream until stiff. Fold the shipped cream into the yolk mixture, then fold in the beaten egg whites. Chill one hour.
- 3. When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.
eggs, granulated sugar, burbon whisky, cognac, milk, salt, heavy cream, nutmeg
Taken from www.epicurious.com/recipes/member/views/eggnog-from-new-york-times-cookbook-50064540 (may not work)