The Barber's "World Famous" Egg Nog
cocktail drink
Yield
12 servingsPrep
8 minCook
0 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
separated |
|
| ½ | cup |
sugar
|
|
| 6 | ounces |
bourbon
|
|
| 6 | ounces |
light rum
|
|
| 4 | cups |
light cream (half&half)
1 quart |
|
| 2 | cups |
heavy whipping cream
1 pint |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
separated |
|
| 118 | ml |
sugar
|
|
| 173.4 | ml/g |
bourbon
|
|
| 173.4 | ml/g |
light rum
|
|
| 946 | ml |
light cream (half&half)
1 quart |
|
| 473 | ml |
heavy whipping cream
1 pint |
|
Directions
Beat egg yolks, sugar, bourbon, rum and half and half. Set aside.
Whip whipping cream and beat egg whites, in separate bowls, until stiff.
Fold both into the egg yolk and alcohol mixture.
Chill until very cold. Shake before serving with nutmeg on top.
*Omit bourbon and use 12 oz. of light rum if so desired.
Karen Barber Music Director/Announcer at Q104 Kansas City 1987
