This is another recipe my Mom picked up from our Maryland Grandmother. Every time I make it, I seem to reduce the amount of liquor and still wind up with a potent creation. The original recipe had a lot more “sauce” than this version.
1 quart light cream
1 quart deluxe eggnog mix or heavy cream
12 eggs, yolks and whites separated
1 1/2 cup super-fine sugar
1 pint whipping cream
» Beat egg yolks and sugar until yolks are very pale
» Add booze in the following proportions to taste: 2 parts bourbon to 1 part brandy and 1 part dark rum (my original note says 1/2 quart bourbon, 1/4 quart brandy, 1/4 quart rum but you might start with less and add to taste). Beat mixture as you add liquor.
» Add light cream then eggnog mix (or heavy cream).
» Beat whipping cream until thick and add to mixture
» Beat egg whites until stiff and fold in two thirds of the egg white
» Before serving whip up rest of egg whites and add
» grate nutmeg on top and serve.