Prep Time::15 mins
Total Time::15 mins
Servings::10
Yield::10 servings
Ingredients
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1 quart milk
1 pint heavy cream
12 egg yolks
1 teaspoon vanilla extract
1 pint whiskey
12 egg whites
1 cup white sugar
1 pinch ground nutmeg
Directions
In a large bowl, blend the milk, cream, egg yolks, vanilla and whiskey using a hand mixer until smooth and creamy. In a separate bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar while continuing to whip until stiff. Fold the egg whites into the egg yolk mixture, and pour into a punch bowl or large pitcher. Serve in mugs or cups garnished with a sprinkle of nutmeg.
Editor's Notes:
This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Learn more about egg safety from our article, How to Make Your Eggs Safe.
You may pasteurize your yolks and whites by heating them in separate bowls over a pan of simmering water. Stir constantly until the egg yolks or whites reach a temperature of 160 degrees F (70 degrees C). Adding a little sugar to each one can help prevent them from 'scrambling' as quickly. Proceed as directed with the recipe. Warm egg whites actually whip more quickly.