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Ingredients
- 1 dozen eggs, separated
- 1/2 tsp salt
- 2 1/4 cups sugar
- 2 cups bourbon (optional. Use more or less if desired)
- 1/2 cup rum (optional. Use more or less if desired)
- 1 quart milk (add another pint of milk if not using liquor)
- 2 Tbl vanilla
- 3 pints heavy cream
- Nutmeg
Preparation
Step 1
Beat together the egg yolks and salt in a large mixing bowl, slowly adding 1 1/2 cups of the sugar. Continue beating until tick and pale. Stir in the bourbon, rum, milk and vanilla until well mixed. Beat the egg whites until foamy and slowly add the remaining 3/4 cup sugar, continuing to beat until stiff and all the sugar has been incorporated. Whip the cream until stiff. Now fold the egg whites into the yolk mixture and then fold in the whipped cream. Taste and add more bourbon and/or sugar if necessary. Pour into a punch bowl and sprinkle with nutmeg. The punch bowl can be sitting in a bed of ice to help keep chilled.