Country Granddad's Eggnog


    • 8 Eggs
    • 1 Quart of Whipping Cream
    • 8 Tbs. of Sugar
    • 1/3 Tsp. Freshly Grated Nutmeg
    • 6 Jiggers Bourbon
    • 2 Jiggers Cognac


    • Separate egg whites from yolks. Cream yolk by beating them very light, putting sugar in as you beat it, as much as they will dissolve (probably about 8 tablespoons full)
    • When well beaten, pour in gradually 6 jiggers of old bourbon and 2 jiggers of Hennessey cognac to "cook" the eggs, and continue to mix.
    • Add 1/3 tsp. freshly grated nutmeg (about half of one nutmeg per recipe)
    • Beat whipping cream until well whipped.
    • Beat egg whites stiff.
    • Mix cream and yolks.
    • Fold in egg whites.
    • Serve immediately, adding extra fresh grated nutmeg on top.

"Country" Granddad Canfield