by: Dale DeGroff
6 ea. Eggs, separated
3/4 c. Sugar, divided
1 qt. Whole milk!
1 pt. Heavy cream!
8 oz. Bourbon!
4 oz. Spiced rum!
TT Grated nutmeg, for garnish
In a large bowl, beat together the egg yolks and half a cup of sugar until they turn light in color.
Stir in the milk, heavy cream, bourbon and rum.
In a separate bowl, beat the egg whites with the remaining quarter-cup of sugar until they form
Fold about a third of the egg whites into the yolk mixture.
Serve in punch or tea cups topped with freshly grated nutmeg, folding in more of the egg whites
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