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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.


  • 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

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