A rich, creamy festive classic.
- 12 eggs, separated
- 1 cup granulated sugar
- 8 ounces bourbon
- 8 ounces cognac
- 1/2 teaspoon salt
- 3 pints heavy cream
- Freshly grated nutmeg
- Beat the egg yolks and sugar in a large bowl until light in color, about 3 minutes. Slowly add the bourbon and cognac while beating at slow speed. Chill for 3 hours. Place the egg whites in a separate bowl, add the salt, and with clean beaters, beat a few minutes to form peaks. Set aside. In a clean, chilled bowl, whip the cream until stiff, using clean beaters. Fold the whipped cream into the yolk mixture. Fold the beaten egg whites into the cream-yolk mixture. Chill for 1 hour. Pour into a punch bowl, and sprinkle nutmeg on top. Serve in chilled mugs. For a thinner mixture, add 1 to 2 cups of milk.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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