Pendennis Eggnog

1. 1

   Pour the bourbon into a bowl and stir in the sugar.

2. 2

   Set aside for 2 hours.

3. 3

   Beat the egg yolks until light and slowly beat in the bourbon.

4. 4

   Set aside for another 2 hours.

5. 5

   When ready to serve beat the cream until stiff; beat the egg whites until they stand in peaks.

6. 6

   Pour the bourbon mixture into a punch bowl and fold in the cream then the egg whites.

7. 7

   Grate a little nutmeg on top.

8. 8

   Serve in 4-ounce punch glasses.

No additional tips available.