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