Southern Egg Nog

The night before, or hours before you wish to serve the nog, separate the eggs. Beat yolks and add the whiskey gradually, cover tightly and refrigerate. This will be a jelly-like mass. Refrigerate the whites also, covered.

When ready to serve the egg nog, remove egg whites from refrigerator to bring to room temperature.

Whip cream stiff and refrigerate. Now beat egg whites, adding sugar gradually, a tablespoon at a time. Continue to whip until meringue consistency. Quickly remove the whiskey-yolk mixture from refrigerator and fold into whipped cream gently; stir no more than necessary. Now pour this mixture over whites and fold in.

CDKitchen Note: This recipe contains raw eggs. If this is a concern to you, please use an egg substitute found at your local grocery store.