Country Granddad's Eggnog

Ingredients

• • 8 Eggs

  • 1 Quart of Whipping Cream

  • 8 Tbs. of Sugar

  • 1/3 Tsp. Freshly Grated Nutmeg

  • 6 Jiggers Bourbon (9 oz)

  • 2 Jiggers Cognac (3 oz)

Preparation

• • Separate egg whites from yolks. Cream yolk by beating them until they are very light, putting the sugar in as you beat it.  You can put in as much as they will dissolve, or ~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