Christmas Eggnog

Oxmoor House
1 1/2 gallons


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18 eggs, separated
2 cups sugar
1 (750 ml) bottle whiskey
2 quarts whipping cream
Ground nutmeg


Beat egg yolks in a large bowl at medium speed of an electric mixer until thick and lemon colored. Gradually add sugar, beating constantly. Slowly add whiskey, beating constantly. Beat in whipping cream.

Beat egg whites (at room temperature) until stiff. Fold egg whites into cream mixture. Chill. Sprinkle with nutmeg before serving.

Created date

February 2010