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Sarah O'kelley's Eggnog (by Way Of Grandmother Hughston.)

  • Yield: 12 servings


  • 12 eggs, separated*
  • 1 cup sugar
  • 1 pint whipping cream
  • 1 cup bourbon


  • *Note: Since this eggnog is made with raw eggs, be sure to use fresh, fresh eggs. People with digestive conditions, young children and the elderly should not be served anything with raw eggs.
  • Beat egg yolks until pale and frothy. Put half of the sugar in the egg whites and beat until stiff. Slowly add the remaining sugar into the egg yolks, then add the whiskey slowly, while beating. Whip the cream to soft peaks. Fold the egg whites and egg yolks mixtures into the whipped cream. Serve immediately.

Recipe Details