Thursday, August 27, 2009

Eggnog (traditional)

Eggnog (traditional)

1 dozen Eggs
2 cups superfine granulated Sugar
1 pt Jamaican Rum
1 pt Cognac
3 pts Milk
1 pt Cream
Nutmeg or Cinnamon

Separate the Eggs. Beat the yolks together with the Sugar until thick. Add the Rum, Cognac, Milk and Cream. Stir mixture thoroughly. Set it aside to chill in the refrigerator. When chilled and ready to serve, put it in a punch bowl and DO NOT add ice. Separately, beat the Egg whites until they stiff and peaked. Fold into the punch bowl but DO NOT beat or stir it. Let is sit as is. Sprinkle with Nutmeg and / or Cinnamon.

(makes 28-30 servings)

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