Bubber's Eggnog
Brad Paton +

  • 8 Eggs, Separated +
  • 8 TBSP Sugar +
  • 10 Oz High Proof Bourbon +
  • 2 Pint Whole Milk +
  • Pint Heavy Whipping Cream +

    • Scale recipe to: (quantity and optional non-Ounce unit of measure): of
    for example enter "2" and then pick an ingredient from the select menu to scale the drink to 2 ounces of it

    Multi-Step (see Special Direx), then serve Neat in a Punch Cup


    Notes: beat the whites until soft peaks; whip the cream to a similar appearance; in the largest bowl you mix the yolks with the sugar, then add bourbon and taste. adjust as needed (this is where bubber usually pushed it up at least another couple ounces bourbon). add milk, fold in cream or whites, then fold in the other, stir, serve with grated nutmeg.

    Parent Recipe: Brandy Milk Punch

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