3 cups sugar
1 dozen large eggs, at room temperature, separated
1 cup whiskey
1 quart bourbon
1 cup dark rum
3 quarts whole milk
2 pints whipped cream, divided
Nutmeg
In a large bowl cream the sugar and egg yolks. Add the liquors and stir until light. Add the milk and beat well.
In a medium bowl beat the egg whites until stiff but not dry. Fold a large spoonful of the egg whites into the mixture using a slotted spoon. Fold in the remaining egg whites using the slotted spoon. Fold in 1 pint of the whipped cream. Just before serving, fold in the remaining 1 pint whipped cream, stirring constantly with a slotted spoon. The earlier ahead of serving time the eggnog is made, the smoother it becomes. Dust with nutmeg to serve.
Makes 3 quarts
Jetta Hanover, Jettapropulsion
Boa Babes,
Ocala, Florida