Eggnog for a crowd

Cocktails
Written By Sally Uhlmann

Perfect for holiday gatherings, Christmas celebrations, and winter festivities. Serve in small cups or punch glasses, as the richness makes it a sipping beverage rather than something to gulp down. It can be enjoyed as a dessert drink or alongside holiday cookies and treats.

Eggnog

16 eggs, separated
¾ to 1-1/4 cups powdered sugar, to taste
3 cups bourbon
1½ cups rum
2 quarts heavy cream
2/3 of a whole nutmeg, freshly grated

Directions       

  1. Beat egg yolks until very thick and creamy, then thoroughly beat in the sugar, a little at a time.

  2. Beat in the bourbon, and let stand, covered, for 1 hour.

  3. Chill until just before serving. Beat egg whites until stiff peaks form and fold gently into the mixture. Sprinkle with grated nutmeg.

Sally Uhlmann

Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.

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