Dated:9/15/2005
Eggnog, “Kentucky-style”
Eggnog, “Kentucky-style”
1 quart heavy cream, whipped 6 eggs
1 cup sugar
2 cups bourbon
Separate eggs. Beat yolks, add sugar. Add bourbon slowly while beating. Beat egg whites until stiff. Fold whites into egg yolk mixture; then fold whipped cream into mixture. Refrigerator for > 4 days. Stir frequently to avoid separation. Color will change to a pale yellow. Serve w/nutmeg or cinnamon