Traditional Eggnog

2 eggs, separated*

2 T. sugar

2 oz. bourbon

1/2 pint whipping cream, whipped

ground nutmeg

Beat egg yolks until thick. Add sugar and bourbon. Fold in cream and then stiffly beaten egg whites. Serve eggnog very cold with a sprinkle of freshly ground nutmeg. *(Use freshest eggs possible from organic-fed, cage free hens to avoid salmonella.)

See the full article in the January 1983 issue.

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