Jan Bassett'S Egg Nog(Georgetown University) - cooking recipe

Ingredients

6 eggs
1/2 c. sugar
1/4 c. sugar for whites
2 pt. half and half
1 pt. bourbon, rye or brandy
1 oz. dark, heavy rum

Preparation

Separate egg whites from yolks.
Beat the yolks and add 1/2 cup of sugar to them.
(Save the egg whites for later.)
Mix half and half, brandy and rum into egg yolk mixture.
Set aside to \"absorb\" the liquor for about 12 hours.
Before you are ready to serve, beat the egg whites until fluffy and add the 1/4 cup of sugar.
Once these are beaten, they go on top of the egg yolk mixture.
Yields about 2 quarts.