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Recipe Detail Page
Classic Eggnog
Holiday 2005
Eggnog is a type of punch, so it's best presented in a large bowl and served in small chilled glasses.
Makes 6 cups
4 eggs, separated
½ cup sugar
½ cup brandy
½ cup bourbon
1 cup light cream
Freshly grated nutmeg
1. Whisk the yolks with half the sugar until pale and thick. Slowly whisk in the brandy and bourbon, then stir in the cream. Whip the egg whites with the remaining sugar until soft peaks form - the egg whites should resemble softly whipped cream. Gently fold them into the egg yolk mixture, then pour into a serving bowl, and chill for at least 1 hour. Dust with the nutmeg just before serving.
Makes 6 cups
