Eggnog

Put on your fuzzy slippers and gather by the roaring log fire. It’s time to drink the nog and pet the dog. Baylee’s retro fluffy eggnog is just the thing to make the holidays extra special.

Ingredients:

  • 3 eggs, separated
  • 1/4 cup granulated sugar
  • 1/4 cup bourbon
  • 1/4 cup Cognac
  • 1/8 teaspoon salt
  • 3/4 pint heavy cream
  • Grated nutmeg

Method

  1. In an electric mixer, beat egg yolks with sugar until thick.
  2. Slowly add the bourbon and Cognac (or use your favorite alcohol such as rum, brandy, Irish whiskey, Scotch whisky, etc) while beating at slow speed. Chill for several hours.
  3. Add the salt to the egg whites and beat until almost stiff.
  4. Whip the cream until stiff.
  5. Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.
  6. Serve in punch cups with a spoon. Sprinkle the top with freshly grated nutmeg. Enjoy!