Egg Nog

1. 1

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

2. 2

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

3. 3

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

4. 4

   4. Whip the cream until stiff.

5. 5

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

6. 6

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

7. 7

   7. If desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog. Makes about 40 punch-cup servings.

8. 8

   1958: Eggnog - By AMANDA HESSER

No additional tips available.