Kentucky Eggnog

Preparation info
  • Yield: About

    20 Cups

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 12 eggs, separated
  • cups sugar
  • 1 quart bourbon


  • Beat the egg yolks until they are light and frothy, and continue beating while adding the sugar.
  • Slowly stir in the bourbon and rum. Stir in the milk and cream, and then the Cognac.
  • Beat the egg whites until stiff and fold in.