Use the print button 
on your browser
to print this recipe.

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
Grated Nutmeg

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.

  1. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly.  Whip the cream until stiff.  Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites.  Chill one hour.
    When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.