Eggnog No. 5
Author: Chief Mixologist
  • 6 eggs; separated
  • 3/4 Cup sugar
  • 2 Cups heavy cream
  • 2 Cups milk
  • 1 teaspoon vanilla
  • 1/2 Cup Cognac or whiskey
  • 1/4 Cup Rum
  • 1 ground nutmeg
  1. Beat egg yolks with 1/2 cups sugar until thick; stir in milk, vanilla and liquor.
  2. Beat egg whites with 1/4 cups sugar until stiff peaks are formed; fold into mixture.
  3. Beat cream until soft peaks are formed; stir into mixture.
  4. store in refrigerator over night; sprinkle with nutmeg when served.
  5. (If you will not be using a copper bowl for beating the egg whites then you will need to add 1/8 teaspoon cream of tartar to them first).
  6. The liquor can be increased or deleted depending on personal taste.
Recipe by Beverages at