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Kentucky Eggnog
Preparation info
- Yield: About
20 Cups
. - Difficulty
Easy
Appears in
Published 1987
Ingredients
12 4½ cups 1 quart
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.