Eggnog For 60

60
Servings
3h
Prep Time
0m
Cook Time
3h
Ready In


"This does use uncooked eggs -- another option is eggbeaters. Recipe source: Bon Appetit (December 1981)"

Original recipe yields 60 servings
OK

Nutritional

  • Serving Size: 1 (86.2 g)
  • Calories 222.5
  • Total Fat - 16.4 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 540.1 mg
  • Sodium - 43.7 mg
  • Total Carbohydrate - 10.1 g
  • Dietary Fiber - 0.2 g
  • Sugars - 8.1 g
  • Protein - 8.5 g
  • Calcium - 89 mg
  • Iron - 1.4 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

Blend in whipping cream, milk, cognac and remaining bourbon. Cover and refrigerate for 2 hours or until ready to serve.

Step 3

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)

Tips & Variations


No special items needed.

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