Return to Content


0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 10-12.

A traditional favorite for Christmas Eve, Christmas Day, and all during the holiday season. Egg whites can be omitted if desired.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 6 eggs, separated
  • 3/4 cup sugar
  • 1 pint whipping cream
  • 1 pint bourbon
  • 1 ounce rum
  • 1 pint milk
  • Nutmeg


Set out 3 mixing bowls. In largest bowl beat egg yolks until thick and lemon colored. Add 1/2 cup sugar and stir until sugar is dissolved. In second bowl beat egg whites and remaining 1/4 cup sugar until whites are very stiff but not dry. In third bowl whip cream until it forms peaks. Begin combining contents of bowls by pouring a small quantity of bourbon over yolks, stirring constantly. Then add whites, a small quantity at a time, until all have been used. Next stir in whipped cream and remaining bourbon and rum. Finally, pour in milk and stir gently. Chill at least 1 hour. Sprinkle each cup with nutmeg before serving.
Updated Tuesday, October 2nd, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111