2 cups bourbon
1 1/8 cups sugar
6 eggs yolks, beaten
4 cups whipping cream
Blend bourbon and sugar in large mixing bowl.
Let set over night.
Beat egg yolks.
Add to bourbon mixture, mix well.
Cover and refrigerate at least 2 hours.
Whip cream, add to bourbon mixture.
Eggnog starts off creamy but will become soupy the longer it sits.
Makes 8 cups