New York Times Cookbook Eggnog
12 eggs separated
1 cup granulated sugar
1 cup bourbon
1 cup cognac
½ teaspoon salt
3 pints heavy cream
Grated nutmeg (optional in my opinion))
In electric mixer beat egg yolks with sugar until thick and lemon colored. Slowly add bourbon and cognac while beating at low speed. Chill several hours (in a hurry? an hour works find but overnight is o.k. too)
Add salt to egg whites and beat until almost stiff or until beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the yolk mixture into the whipped cream, then fold in the egg whites. Don't mix it in too hard or it will lose some of the fluffiness (directions call to chill mixture one hour, but I don’t).
Serve in small cups along with a spoon. Top with nutmeg if desired.
¼ recipe serves six people who really love eggnog
2 people (or one who REALLY needs some eggnog) 2 eggs, 1/8 cup each of sugar, bourbon, cognac, 1 cup whipping cream, pinch of salt