Whip cream.
Fold egg whites into yellows. Fold whip cream into all, stirring just enough to blend.
Serve in punch bowl sprinkled with nutmeg.
This is a thick, dessert eggnog, which almost has to be eaten with a spoon. My mother, Norma Watkins, made it only at Christmas, and nobody could handle more than one cup. It’s that rich.
A Mississippi recipe from the 1940’s.
*Nobody worried about raw eggs. We figured the bourbon purified everything.
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