Holiday Eggnog - cooking recipe

Ingredients

6 eggs, at room temperature and separated
3/4 c. sugar
1 c. brandy
1/2 c. rum
4 c. cold milk
3 c. cold whipping cream
2 tsp. vanilla extract
1/8 tsp. cream of tartar
1 c. whipping cream, whipped
1/2 c. confectioners sugar
freshly grated nutmeg to taste

Preparation

Beat egg yolks in large mixer bowl until light.
Add sugar gradually, beating until thick and lemon colored.
Stir in brandy, rum, milk, 3 cups whipped cream and vanilla.
Beat egg whites with cream of tartar in mixer bowl until stiff peaks form.
Fold into egg yolk mixture.
Pour into punch bowl.
Sweeten whipped cream with confectioners sugar.
Ladle eggnog into punch cups; top with whipped cream and sprinkle of nutmeg.
Yield:
24 servings.