Christmas Eggnog
10 eggs*
1 quart whipping cream
10 Tablespoons bourbon
10 Tablespoons sugar
freshly grated nutmeg
Separate eggs
Beat yolks until frothy. Gradually add half of the sugar. While beating, gradually add the bourbon and beat until eggs are thick and lemon colored (at least 5 minutes). Refrigerate.
Beat egg whites until stiff with remainder of sugar
Whip cream.
Fold egg whites into yellows. Fold whip cream into all, stirring just enough to blend.
Serve in punch bowl sprinkled with nutmeg.
This is a thick, dessert eggnog, which almost has to be eaten with a spoon. My mother, Norma Watkins, made it only at Christmas, and nobody could handle more than one cup. It’s that rich.
A Mississippi recipe from the 1940’s.
*Nobody worried about raw eggs. We figured the bourbon purified everything.
