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Eggnog Recipe
Eggnog
6 eggs, separated
3/4 cup sugar
2 tsps. vanilla
1/4 tsp. ground nutmeg
3/4 cup brandy
1/4 cup rum plus 2 Tbsps.
3 cups whipping cream
2 cups milk
1/4 cup sugar
nutmeg for garnish
Beat egg yolks until thick and lemon colored, gradually add 3/4 cup sugar, vanilla and 1/4 tsp. nutmeg, beating well at medium speed. Slowly stir in brandy and rum. Cover and chill 8 hours.
Before serving place in a chilled punch bowl. Stir in cream and milk. Beat egg white (room temp) in a large bowl until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff. Fold into contents in punch bowl. Sprinkle with nutmeg and serve.
Makes 3 quarts and can be doubled easily.
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