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NY Times Cookbook Eggnog – posted by Jamie
12 eggs, separated
1 cup granulated sugar (replace with Splenda)
1 cup bourbon whiskey
1 cup cognac
1/2 teaspoon salt
3 pints heavy cream
In an electric mixer, beat the egg yolks with the sugar until thick
and lemon colored. Slowly add the bourbon and cognac, while beating
at a slow speed. Chill several hours.