Ingredients
- 12 unit Egg Yolk
- 1 cup Granulated Sugar
- 1 cup Bourbon
- 1 cup Cognac
- 0.5 tsp Salt
- 3 pint Heavy Cream
Instructions
- Separate the egg yolks from the whites and beat the yolks until they are light in color.
- Slowly incorporate the bourbon and cognac into the yolks while beating at a slow speed to ensure even mixing.
- Refrigerate the mixture for at least 3 hours to allow flavors to meld together.
- Beat the egg whites with salt until they reach stiff peaks to aerate and create volume.
- Whip the heavy cream until it is stiff.
- Gently fold the whipped cream into the chilled yolk mixture, ensuring not to deflate the cream.
- Carefully fold in the beaten egg whites into the mix.
- Chill the entire mixture for an additional hour to ensure thorough cooling.
- Just before serving, sprinkle grated nutmeg on top for aroma and a hint of spice. If a thinner consistency is desired, add 1 or 2 cups of milk.
- Serve in a punch bowl for an inviting presentation suitable for communal enjoyment.
