Despairing that my local grocery was not carrying the legendary Bud’s Egg Nog this holiday season, I asked my most culinary accomplished friend for a recipe. It looks a bit daunting to me:

In a very large bowl beat 12 large egg yolks until they are light and frothy, beat in 2/3 cup of sugar, one tablespoon at a time; beat in 2 cups of bourbon, a little at a time, and make sure each addition is fully incorporated. In a large bowl beat 12 egg whites with 1/4 tsp. cream of tartar until they JUST hold stiff peaks. Fold into yolk mixture. Beat 3 cups heavy cream until it holds SOFT peaks, and fold into mixture. Makes 16 cups.



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