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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Served in the White House by the Kennedy and Johnson administrations Ingredients:
12 eggs, separated |
1 1/2 cups sugar |
1/4 teaspoon salt |
1 quart heavy cream, beaten |
1 quart milk |
1 quart bourbon |
1 cup jamaican rum (light or dark) |
1 tablespoon vanilla |
freshly grated nutmeg |
Directions:
1. Beat the 12 egg whites until stiff. Be sure to have removed the little white hard parts.
2. Beat in 1/2 cup sugar into the egg whites and set aside.
3. In a separate bowl, beat until very light the 12 egg yolks (also free of any of the white hard part) with 1 cup sugar and 1/4 tsp of salt.
4. Combine the egg mixtures and stir until thoroughly blended.
5. To this, add 1 quart of the heavy cream which has been beaten, the 1 quart of milk and the 1 quart of the bourbon.
6. After beating this well, add 1 cup rum and the 1 TBS of vanilla.
7. Pour the eggnog into a gallon jug (putting the extra into a quart jar).
8. Store in the refrigerator for at least a week before serving so that the flavor will mellow.
9. Shake or stir thoroughly before serving.
10. Ladle from a chilled punch bowl into small cups and sprinkle with nutmeg.
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