President Eisenhower's Recipe for Egg Nog
- 12 egg yolks
- 450 g granulated sugar
- 950 ml bourbon (part of this may be either rum or brandy)
- 950 ml coffee cream (18%)
- 950 ml whipping cream
- Put the dozen egg yolks in an electric mixer. Feed in the granulated sugar very slowly so as to get a completely smooth, clear light mixture. When this is perfectly smooth, begin to add the bourbon very slowly. (The process up to here would normally consume at least 30 minutes -- with a good mixer.) Add one quart of coffee cream.
- Put the whole thing in the ice box until a half hour before serving, at which time the whipping cream should be beaten until only moderately thick. Be careful not to get it too thick. Mix it slowly into mixture and serve with nutmeg.