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Time: 2 hours
Makes: 19 cups
Ingredients
12 eggs, separated
1 cup sugar
1 1/2 cups bourbon
1/2 cup brandy
6 cups milk
ground nutmeg
1 cup heavy or whipping cream
Instructions
1 In large bowl with mixer at low speed, beat egg yolks with sugar. At high speed, beat until thick and lemon-colored, about 15 minutes, frequently scraping bowl.
2 Carefully beat in bourbon and brandy, one tablespoon at a time to prevent curdling mixture. Cover and chill.
3 About 20 minutes before serving: In chilled 5 to 6 quart punch bowl, stir yolk mixture, milk and 1 1/4 teaspoons nutmeg
4 In large bowl with mixer at high speed beat egg whites until soft peaks form.
5 In small bowl, using same beaters, with mixer at medium speed, beat cream until stiff peaks form.
6 with wire whisk, gently fold egg whites and cream into yolk mixture until just blended.
7 To serve, sprinkle some nutmeg over top of eggnog; ladle into 6 -ounce punch cups.
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