Ingredients
- 12 Egg
- 1 cup Granulated Sugar
- 1 cup Bourbon
- 1 cup Cognac
- 0.5 tsp Salt
- 3 pint Heavy Cream
Instructions
- Beat the egg yolks thoroughly with the sugar until they achieve a thick, lemon-yellow consistency.
- Gradually introduce the bourbon and cognac to the mixture while continuously beating at a reduced speed to blend well.
- Transfer the mixture to a refrigerator and allow it to chill for several hours.
- Add the salt to the egg whites and whip until they are nearly stiff or form peaks that slightly bend.
- Whip the cream to a stiff consistency separately.
- Gently fold the whipped cream into the egg yolk mixture, then carefully incorporate the beaten egg whites.
- Chill the combined mixture for an additional hour before serving.
- Prior to serving, sprinkle freshly grated nutmeg on top for garnish.
- Serve the eggnog in a punch bowl, with an option to mix in one or two cups of milk to adjust the thickness to your preference.
