 Eggnog
Ingredients
8 Egg yolks, beaten
8 Tablespoons of powdered sugar
½ Cup of Jamaica rum
½ Cup of brandy
1 Cup of whiskey
3 Cups of heavy cream
8 Eggs whites, beaten
milk
nutmeg
Method
Beat the yolks until thick,
then add the sugar,
1 tablespoon at a time,
and keep beating.
Add the
liquors and let the yolks "cook"
for several hours,
when cooled cover and put in the
refrigerator.
When ready to serve, fold
in the whipped cream and stiffly beaten egg whites.
If the eggnog is too thick, add a little milk.
Serve
in sherbet cups with a dash of nutmeg on top.
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