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“This came out of an old cookbook and is the recipe we use to make this potent nog!”
READY IN:
20mins
YIELD:
8 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat together the egg yoks and salt in a large mixing bowl, slowly adding 1-1/2 C of the sugar. Continnue beating until thick and pale.
  2. Stir in the bourbon, rum, milk, and vanilla until well mixed.
  3. Beat the egg whites until foamy and slowly add the remaining 3/4 C sugar, continuing to beat until stiff and all the sugar has been incorporated.
  4. Whip the cream until stiff. Now fold the egg whites into the yolk mixture; then fold in the whipped cream. Taste and add more bourbon and/or sugar if necessary. Chill.
  5. Pour into a punch bowl and sprinkle the top with nutmeg.

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