Kentucky Eggnog

Preparation info

  • Difficulty

    Easy

  • Yield: About

    20 Cups

    .

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 12 eggs, separated
  • cups sugar
  • 1 quart bourbon
  • 2 cups dark rum
  • 2 cups milk
  • 6 cups heavy cream
  • 2 cups Cognac

Method

  • 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.