Recipe - Parris Best Eggnog

1 pound Confectioners' sugar
2 cup Bourbon
2 cup Light rum
2 qt Whipping cream
Nutmeg

Beat the egg yolks until light yellow in color. Beat in gradually 1 lb.
confectioner's sugar. Add the bourbon (can increase or decrease according
to taste) slowly, beating constantly. Let egg yolk mixture stand one hour,
covered. Then, whip the cream just a bit to thicken it somewhat. Add the
cream and the rum to the egg yolk mixture, beating all the time. Cover and
refrigerate for about three hours. Lastly, beat the egg whites until stiff
but not dry. Fold the beaten egg whites GENTLY into the prior mixture.
Serve the eggnog sprinkled with ground nutmeg. Comments: Virtually any
distilled alcohol in any quantity can be used in eggnog, but I have found
that about two cups each of bourbon and rum is just about right. The robust
flavor of bourbon brings with it the proper warmth and rich cheer of the
holidays, and the rum adds the correct level of strength without muddling
the flavors. Entered 10/20/94
Posted to EATL Digest 19 Dec 96

Recipe by: Ross Parris

From: Lou Parris lbparris@EARTHLINK.NET

Date: Fri, 20 Dec 1996 18:12:08 0600