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| Homemade Holiday Eggnog
12 eggs
2 cups of sugar
1 teaspoon of salt
2 cusp of light Bacardi rum
4 tablespoons of rum or almond extract
2 quarts of light coffee cream or half and half coffee cream
Sprinkle nutmeg
Sprinkle cinnamon |
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In large bowl, beat eggs until light and foamy. Add sugar and salt, beating until thick and lemon colored. Stir in rum, extract and cream. Chill at least 3 hours before serving. Place wet punch bowl or glass serving pitcher in freezer to frost.
Just before serving, sprinkle with nutmeg and cinnamon. If desired, decorate frosted punch bowl with small red and white candy canes and serve glass of eggnog with small candy cane in holiday cup.
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