Old English Egg Nog

1. 1

   In large bowl, beat egg yolks until thick.

2. 2

   Gradually add granulated sugar, beating until light.

3. 3

   Add cream, beating until very well combined.

4. 4

   Slowly stir in cognac and rum.

5. 5

   Refrigerate, covered, until well chilled.

6. 6

   About 1 hour before serving, beat egg whites until foamy.

7. 7

   Gradually add confectioners sugar, beating well after each addition; continue beating until soft peaks form when beater is slowly raised.

8. 8

   Gently fold into egg yolk mixture.

9. 9

   Refrigerate, covered, until serving time.

10. 10

    Good without the liquor, too.

* Per serving · 4 servings · Values may vary.

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