Ingredients

• 12 eggs
  3 pints heavy cream
  1 cup granulated sugar
  nutmeg
  1 cup bourbon whiskey
  1 cup cognac
  1/2 tsp salt
  
  

Beat yolks until light in color. Slowly add bourbon, cognac, while beating at slow speed. Chill 3 hrs. Add salt to whites, beat to peaks. Whip s cream until stiff. Fold whipped cream into yolk mixture, then fold in the beaten egg whites. Chill one hour. Serve with nutmeg sprinkled on top. For thinner mixture add 1 or 2 cups of milk. Serve in a punch bowl or another big bowl.

Yields
n/a