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Eggnog
1 cup rum
1 cup Cognac
1 pint sweet cream
1 pint whole milk
6 eggs
1 cup powdered sugar
Nutmeg
Separate the eggs. Set aside the egg whites in a container in the
refrigerator. In a large mixing bowl, beat the egg yolks, sugar,
rum, cognac, milk, and cream until smooth. Chill in refrigerator
overnight. When ready to serve, put the refrigerated rum mixture
into a punch bowl. Beat the egg whites until stiff and fold them
into the refrigerated rum mixture. Sprinkle nutmeg on top.
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