From Paula's Home Cooking/Christmas with Paula Deen book/Nov/Dec 2005 issue





5 stars based on 11 Reviews
Servings: 8 to 10 servings
Prep Time: 20 min
Cook Time:
Difficulty: Easy
1/2 pint Bourbon
1 pint heavy cream
4 pints milk
3/4 cup sugar
6 eggs, separated
1 tablespoon Vanilla
Nutmeg
In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolk, fold in the egg whites, and add the milk, Bourbon, Vanilla, and a pinch of nutmeg if desired. Chill in freezer before serving.
Serve Eggnog in a large punch bowl.
Recipe Courtesy of Paula Deen