1958: Eggnog

1. 1

   In an electric mixer, beat the egg yolks with the sugar until thick.

2. 2

   Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours.

3. 3

   Add the salt to the egg whites. Beat until almost stiff.

4. 4

   Whip the cream until stiff.

5. 5

   Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.

6. 6

   When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.

7. 7

   If desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog.

No additional tips available.