Pendennis Eggnog
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 bottle bourbon
1 pound superfine sugar
12 eggs, separated
2 quarts heavy cream
Nutmeg
Instructions
Pour the bourbon into a bowl and stir in the sugar. Set aside for 2 hours. Beat the egg yolks until light and slowly beat in the bourbon. Set aside for another 2 hours. When ready to serve beat the cream until stiff; beat the egg whites until they stand in peaks. Pour the bourbon mixture into a punch bowl and fold in the cream then the egg whites. Grate a little nutmeg on top. Serve in 4-ounce punch glasses.
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