A Decadent Eggnog From a Junior League Cookbook Recipe
Category
Whiskey
Cusine
American
What do you need?
How to make?
Ingredients
12 eggs
1 quart best whiskey
1 quart heavy cream
1 quart milk
8 to 12 ounces rum
8 tablespoons sugar
4 tablespoons to be added to beaten white
Directions
Beat yolks very light, sift in sugar, and beat vigorously. Stir in whiskey, cream, and milk. Fold in the stiffly beaten whites. Put in refrigerator until ready to serve. Extra whiskey may be used if the flavor of rum is not desired. This may be made the day before.
