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Tom Turner's Kentucky Straight Bourbon Eggnog Recipe

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This recipe for Tom Turner's Kentucky Straight Bourbon Eggnog is from The Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 eggs, separated
29 TBSP sifted sugar (¾ C.)
1 pint Jamaica Rum
2 quarts Kentucky Straight Bourbon
2 quarts coffee cream (Half and Half cream)
1½ quarts whipping cream, whipped
1 quart sweet milk
Directions:
Directions:
Beat yolks and add sugar slowly. Add liquor very slowly. Add coffee cream and milk one pint at a time. Whip egg whites and add ½ at a time with whipping cream. Makes 2½ Gallons. 1 gallon equals 30 measuring cups or 45 punch cups. *Have the eggs at room temperature, and all of the ingredients standing by. It is an effort, but delicious!
Personal Notes:
Personal Notes:
This eggnog recipe was given to Stephanie by a dear old family friend, who witnessed Pearl Harbor as a young girl. She got this recipe from visiting her friend Tom, who was in the Navy at the time, who served this drink and had this recipe published in the Dolphin Dishes Cookbook, published 1952, for the Naval Relief Society.

 

 

 

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