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
• 2 Jiggers Cognac

Preparation

• 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