- 2 dozen eggs, separated
- 2 cups sugar
- 2 cups milk
- 2 cups bourbon
- 1 quart whipping cream, whipped
- Ground nutmeg
How to Make It
Beat egg yolks in a large bowl until thick and lemon colored. Gradually add sugar, beating constantly. Stir in milk and bourbon, blending well.
Beat egg whites (at room temperature) until stiff. Gently fold egg whites into milk mixture, blending well. Fold in whipped cream. Sprinkle eggnog with nutmeg before serving.