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6 eggs, separated
3/4 cup sugar
1 pint whipping cream
1 pint bourbon
1 ounce rum
1 pint milk


Set out 3 mixing bowls. In largest bowl beat egg yolks until thick and lemon colored. Add ½ cup sugar and stir until sugar is dissolved. In second bowl beat egg whites and remaining ¼ cup sugar until whites are very stiff but not dry. In third bowl whip cream until it forms peaks. Begin combining contents of bowls by pouring a small quantity of bourbon over yolks, stirring constantly. Then add whites, a small quantity at a time, until all have been used. Next stir in whipped cream and remaining bourbon and rum. Finally, pour in milk and stir gently. Chill at least 1 hour. Sprinkle each cup with nutmeg before serving.


Serves 10-12.

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