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Bourbon Eggnog
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Recipe Information
Martha Purdy

Serves/Makes:1 gallon approx.

  • 12 eggs, separated
  • 1 lb (.5 kg). sugar
  • 2 cups (475 ml) bourbon or more
  • 1 cup (225 ml) Jamaican rum
  • 2-1/2 quarts (2375 ml) half-and-half
  • 2 cups (475 ml) whipping cream
  • grated nutmeg, as needed
  • At least 24 hours before serving use mixer to blend egg yolks, sugar, bourbon, and rum.
  • Add half-and-half.
  • Refrigerate overnight.
  • When ready to serve, beat egg whites until stiff.
  • In a separate bowl, whip the cream until stiff.
  • Fold both gently into the bourbon mixture.
  • Pour into a punch bowl and sprinkle with nutmeg.
  • Yields about a gallon.

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