General Lee's Eggnog

 

 

12 eggs

1 pound sugar (2 cups)

1/2 quart bourbon whiskey

1/4 pint Jamaican rum (1/2 cup)

1/4 pint brandy (1/2 cup)

1 quart whole milk

1 quart whipping cream

1/8 tsp. of vanilla

1 tiny splash of almond milk and a pinch of nutmeg (the secret ingredients)

 

Separate eggs and refrigerate whites. Beat yolks until light yellow, slowly beat in sugar, and then very slowly add whiskey while beating constantly. Continue beating while adding rest of ingredients, except egg whites. Pour into quart jars (4 or 5) or a one-gallon milk container. Cover, refrigerate, and allow to mellow for 2 days. When ready to serve, pour mixture into a serving bowl. In a separate bowl, beat egg whites until they form soft peaks, then fold into rest of mixture.

 

**Note: This recipe's liquor amounts have been reduced by half to make it palatable to the average partygoer. Use the full amounts at your own risk. :)

 

 

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