Yield: 45 Servings
Measure | Ingredient |
---|---|
1.00 \N | Pint of brandy |
1.00 \N | Pint of light rum |
12.00 \N | Eggs, separated |
1.00 pounds | Confectioner's sugar |
1½ \N | Quarts of milk |
1.00 \N | Pint of heavy cream |
Beat the sugar in with the egg yolks. Stir in slowly; brandy, rum, milk and cream. Chill well. Stiffly beat the egg whites. Fold the egg whites into the eggnog mixture. Do not serve with ice. Sprinkle with nutmeg.