Preparation:
Put the egg yolks and sugar into the bowl of an electric mixer and beat until light and lemon-colored.
Gradually add the bourbon, beating on low speed.
In a seperate bowl whip the cream until stiff. Fold it into the egg-yolk mixture.
In a clean bowl whip the egg whites until stiff and fold them into the eggnog. Serve in goblets, with a generous grating of nutmeg on top. |
