St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Creole Egg Nog:

12 eggs
2 cups sugar
1 or 2 cups bourbon whiskey 
  (I generally use No. 12 George Dickel, since that's what's kept around at my house, 
  which is, technically,  a Tennessee sour mash, but I suppose that stuff from Kentucky 
  will do. I have, on occasion substituted cheap brandy for half the alcohol, but that 
  was only because I wanted to save the whiskey) 
1 quart whipping cream
2 teaspons grated nutmeg

Whip cream until stiff, adding 0.5 cup sugar, a tablespoon at a time. 
Break and separate the eggs.  
Beat egg yolks slowly adding a cup of sugar until sugar is gone (dissolved) 
 and yolk mixture is smooth.  
Whip egg whites to frothy peaks by adding the remaining 0.5 cup of sugar 
 again a tablespoon at a time.  
Mix yolks with bourbon, add whipped cream.  
Fold in eggwhites, sprinkle with nutmeg and serve.  

I've never tried to keep it around.  Come to think of it, I've never kept 
 any whiskey around very long - but I've never heard of it going "bad"....

- pax - 
Andrew H. Auld; Lockport, NY
 
From: "Andrew H. Auld" 
Date: Sun, 10 Oct 1999 
Subject: Re: Eggnog Recipe Request