Cathedral Shrine of the Transfiguration
Episcopal Diocese of Virginia
Orkney Springs, Virginia
Photo by Carolyn Moomaw Chilton
1 dozen eggs
1 lb. powdered sugar
1 qt. whipping cream
1 qt. or more bourbon (Virginia Gentleman preferred)
Separate eggs. Beat yolks until light in color. Using a mixer, slowly add in sugar until blended, alternating with dribbling in 1 cup of the bourbon (so as not to cook the eggs).
Let stand one hour minimum. Mix in whipping cream and remaining bourbon.
Whip egg whites until it forms soft peaks - not stiff. Gently fold into eggnog.