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Craig Claiborne

Kentucky Eggnog

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Preparation info
  • Yield: About

    20 Cups

    .
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 12 eggs, separated
  • 4Β½ cups sugar
  • 1 quart bourbon

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.

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