Posted By: Staff
8 Egg yolks, beaten 8 Tablespoons of powdered sugar 1/2 Cup of Jamaica rum 1/2 Cup of brandy 1 Cup of whiskey 3 Cups of heavy cream 8 Eggs whites, beaten milk nutmeg
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, covered, 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.