How can you celebrate the Holidays without the festive "Holiday Egg Nog". It is so delicious, who cares about the little extra calories it has, just cut back on the pie and enjoy this simple, but so delicious drink. You can make this ahead which gives it time for all of the flavors to gel together. This recipe can be found on page 66 of the Tidewater on the Halfshell.
Makes 40-50 punch cups
12 eggs, separated
1 cup sugar
1 cup Bourbon
1 cup Cognac
1/2 tsp. salt
6 cups heavy cream, whipped
Nutmeg
- Beat yolks with sugar until thick. Add Bourbon and Cognac slowly. Chill several hours.
- Beat whites with salt until stiff.
- Add whites and cream to yolk mixture. Chill 1 hour or more. Sprinkle with nutmeg.
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