This delectable concoction has been served in Southern families for over 100 years to toast in the New Year. It is delicious served plain or with toasted pecans and cheese straws.
For 18 to 24 punch cups of eggnog you will need:
13 large eggs, room temperature
3/4 cup sugar
1 1/2 cups (12 oz) brandy, rum or bourbon
2 cups whipping cream, whipped
Freshly ground nutmeg
1. Separate eggs. Place in 2 mixing bowls. Add 6 Tbsp sugar to each bowl.
2. Beat egg yolks and sugar until thick and deep yellow in color. Add brandy, stirring well.
3. Beat egg whites and sugar until stiff but not dry. Fold beaten whites into yolk mixture. Fold in whipped cream.
4. Spoon eggnog into punch cups. Lightly sprinkle top of each with nutmeg.
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