December 10, 2017
Beverages, Alcohol, Punch,
Dairy, Eggs, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Christmas, Entertaining, Potluck, Electric Mixer, Refrigerator, Gluten-Free, Kosher Dairy more
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"This does use uncooked eggs -- another option is eggbeaters.
Recipe source: Bon Appetit (December 1981)"
In a large bowl of an electric mixer beat the egg yolks at medium speed until light and lemon colored. Gradually add sugar and continue beating until mixture falls from beaters in ribbons. Add 2 cups bourbon or whiskey and mix well. Translate to punch bowl, cover and let stand for one hour.
Blend in whipping cream, milk, cognac and remaining bourbon. Cover and refrigerate for 2 hours or until ready to serve.
Beat egg whites in a large bowl of an electric mixer at medium speed until stiff and glossy. Gently fold into bourbon mixture. Sprinkle each serving with the garnishes (orange peel, lemon peel and nutmeg)
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