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Traditional Eggnog

Serves 4



  • 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.)

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