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| Holiday Eggnog 4
6 eggs, separated
2 cups of milk
1 1/4 cup of rye, bourbon or brandy
Nutmeg
3/4 cup of sugar
2 cups of heavy cream
2 tablespoons of dark rum |
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Beat egg yolks until very thick and lemon colored. Add 1/2 cup sugar and continue beating until sugar is dissolved. Add milk and cream, then slowly stir in liquors. Refrigerate about 4 hours to allow liquors to "cook" eggs. When ready to serve, beat egg whites until stiff. Gradually beat in remaining sugar and fold into mixture. Sprinkle lightly with nutmeg.
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