"Best" Holiday Eggnog - cooking recipe

Ingredients

6 eggs, separated
3/4 c. plus 2 tbsp. sugar
1/2 tsp. vanilla
1/4 tsp. ground nutmeg
1/4 c. plus 2 Tbsp. rum
3/4 c. brandy
3 c. whipping cream
2 c. milk
3 Tbsp. sugar
ground nutmeg

Preparation

Beat egg yolks until thick and lemon colored.
Gradually add 3/4 cup plus 2 tablespoons of sugar, vanilla and nutmeg; beat well. Slowly stir in rum and brandy.
Cover and refrigerate overnight. Place chilled mixture in punch bowl.
Gradually stir in cream and milk.
Beat egg whites until soft peaks form.
Gradually add 3 tablespoons of sugar; beat until stiff.
Fold whites into chilled mixture.
Sprinkle with nutmeg as desired.
Yields 2 1/2 quarts.