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• Egg Nog #3
• Brandy
• Dark Rum
• Egg
• Nutmeg
• Powdered Sugar
• Whipping cream

6 large Egg

1 cup Powdered sugar

750 ml Dark rum, brandy or bourbon

4 cups Whipping cream

1/2 cup peach or apricot Brandy

Freshly ground Nutmeg

Special instructions:
Separate eggs and refrigerate the whites. Beat ylks until light in color. Gradually beat in sugar, then slowly beat in 1 cup of rum. Let stand covered for atleast 1 hr. Add rest of liquor, cream, and peack brandy, beating constantly. Refrigerate, covered, for 3 hours. Beat egg whites until stiff, fold in. Serve sprinkled with nutmeg. Serve in a punch bowl or another medium sized bowl.

Rating: