| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Xmas, Holidays, Beverages, Eggs |
8 |
Servings |
INGREDIENTS
| 8 |
lg |
Eggs; separated |
| 3/4 |
c |
Sugar |
| 1 |
c |
Bourbon |
| 1/2 |
c |
Heavy cream |
|
|
Nutmeg |
INSTRUCTIONS
Put the egg yoLks and sugar into the bowI of an electric mixer and beat
until light and lemon-colored.
Gradually add the bourbon, beating on low speed.
In a separate bowl whip the cream until stiff. Fold it into the egg-yolk
mixture.
In a clean bowl whip the egg whites unti1 stiff and fold them into the
eggnog. Serve in goblets, preferably silver, with a gen erous grating of
nutmeg on top.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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