Eggnog Kentucky-style


 * Serve in: Highball Glass

Ingredients

 * 1 quart heavy cream
 * 6 eggs
 * 1 sugar
 * 2 bourbon

Directions

 * 1) Separate eggs.
 * 2) Beat yolks, add sugar.
 * 3) Add bourbon slowly while beating.
 * 4) Beat egg whites until stiff.
 * 5) Fold whites into egg yolk mixture, then fold whipped cream into mixture.
 * 6) Refrigerate for more than 4 days.
 * 7) Stir frequently to avoid separation.
 * 8) Color will change to a pale serve with nutmeg or cinnamon.