Creamy Egg Nog
- 2 bottles rum
- 2 bottles cognac
- 4 quarts iced milk
- 24 Tbsps sugar (or less, according to taste)
- 1 nutmeg, finely grated
- 1 quart heavy cream
- 24 eggs, separated
Beat egg yolks until light and lemon colored. Add sugar gradually and continue beating. To this, add rum and cognac very slowly, beating constantly. Add cream, then milk and nutmeg, always beating constantly. Lastly, fold in the egg whites beaten until stiff. Pour mixture over very large piece of ice in bowl in which it is to be served.
Submitted by May 31, 2009
15 min
30 min
45 min