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Drinks

Aunt Lulu's original eggnog

Aunt Lulu's original eggnog
Kirk McKoy / Los Angeles Times

My grandmother Blanche was a teenage bride. In 1907 she hopped on the back of her beau's Indian motorcycle and rode away from her home in Pasadena--not into the sunset, but off to El Centro, where she lived in a ... Read more

Total time: 20 minutes | Serves 24
  • 12 egg yolks
  • 2 1/2 cups sugar
  • 2 cups Bourbon
  • 1 quart whipping cream, beaten to soft peaks then chilled
  • 2 cups milk
  • Freshly grated nutmeg

Step 1Beat 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.

Step 2Fold the cream and milk into the yolk mixture, then sprinkle the nutmeg on top.

Step 3Place the eggnog in a punch bowl and set the bowl in a larger bowl of ice to keep cold.

Note: 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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