Skip to main content
Epicurious
House & Garden

Pendennis Eggnog

Recipe information

  • Yield

    <p>Makes about 30 servings. If there is a problem with eggs in your region, do not prepare this recipe. </p>

Ingredients

1 bottle bourbon
1 pound superfine sugar
12 eggs, separated
2 quarts heavy cream
Nutmeg

Preparation

  1. Pour the bourbon into a bowl and stir in the sugar. Set aside for 2 hours. Beat the egg yolks until light and slowly beat in the bourbon. Set aside for another 2 hours. When ready to serve beat the cream until stiff; beat the egg whites until they stand in peaks. Pour the bourbon mixture into a punch bowl and fold in the cream then the egg whites. Grate a little nutmeg on top. Serve in 4-ounce punch glasses.

TagsPunchBeveragesCocktailAlcoholBourbonWhiskey5 Ingredients or FewerNo-CookChristmasHouse & Garden
Read More
Upside-Down Martinis for a Crowd
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.