Pendennis Eggnog
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
56
Spice
60
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Pour the bourbon into a bowl and stir in the sugar
2
Set aside for 2 hours
3
Beat the egg yolks until light and slowly beat in the bourbon
4
Set aside for another 2 hours
5
When ready to serve beat the cream until stiff; beat the egg whites until they stand in peaks
6
Pour the bourbon mixture into a punch bowl and fold in the cream then the egg whites
7
Grate a little nutmeg on top
8
Serve in 4-ounce punch glasses
9
Pour the bourbon into a bowl and stir in the sugar
10
Set aside for 2 hours
11
Beat the egg yolks until light and slowly beat in the bourbon
12
Set aside for another 2 hours
13
When ready to serve beat the cream until stiff; beat the egg whites until they stand in peaks
14
Pour the bourbon mixture into a punch bowl and fold in the cream then the egg whites
15
Grate a little nutmeg on top
16
Serve in 4-ounce punch glasses