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Aunt Lulu's original eggnog

Time 20 minutes
Yields Serves 24
Aunt Lulu’s original eggnog
1

Beat the yolks just to break them up. Add the sugar, a little at a time, beating until the mixture becomes lemon-colored, 5 minutes. Stir in the Bourbon.

2

Fold the cream and milk into the yolk mixture, then sprinkle the nutmeg on top.

3

Place the eggnog in a punch bowl and set the bowl in a larger bowl of ice to keep cold.

This is an extremely strong eggnog; you can reduce the Bourbon to 1 cup, if you prefer. Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.

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