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Egg Nog #4
Serve in Punch bowl
Ingredients
| 6 6 | Egg yolk | |
| 62 1/2 2 | ml oz | Sugar |
| 500 17 1/2 | ml oz | Milk |
| 125 4 1/4 | ml oz | Rum, Light |
| 125 4 1/4 | ml oz | Whisky, Bourbon |
| 1 1 | teaspoon | Vanilla extract |
| 1/4 1/4 | teaspoon | Salt |
| 250 8 3/4 | ml oz | Whipping cream |
| 6 6 | Egg White | |
| 62 1/2 2 | ml oz | Sugar |
| Nutmeg |
Instructions
In a small mixer bowl beat egg yolks till blended. Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored. Stir in milk, stir in rum, bourbon, vanilla, and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl beat egg whites till soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving. Serve in a punch bowl or another big bowl. NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups.