Kentucky Egg-Nog
(Georgetown Style-Initially from Mary Dee Freed)

INGREDIENTS:

6 eggs, separated
1 cup sugar
2 cups (1 pint) Kentucky bourbon
1 quart heavy whipping cream
¼ cup rum (optional)
2 quarts commercial egg-nog (Lucerne brand)

INSTRUCTIONS:

Separate eggs and beat yolks until light.

Add ⅔ cup of sugar and beat at least 5 minutes in mixer, or until frothy and lemon-colored.

Add bourbon, very, very slowly. If desired, ¼ cup rum may be combined with the bourbon.

Beat the egg whites until stiff, but not dry, together with the remaining 1/3-cup sugar.

Slowly pour the whisky-sugar-egg yolk mixture into the whites, folding in gently to avoid separation.

Whip the cream and fold it into the egg-nog.

Fold several times and then let it stand again. Repeated folding and standing helps "ripen" a good egg-nog.

Egg-nog should be made 2 to 3 days in advance, kept cool and stirred frequently. (It's also wonderful when served immediately as well.)

Before serving, add 2 quarts of Lucerne (Safeway brand) commercial eggnog.

ENJOY!