New England Eggnog (Adult)


6 eggs, separated
1 cup sugar
3 cups milk
1 cup heavy cream
1 cup brandy
1/2 cup light rum
1/2 cup peach brandy
3/4 tsp. salt


Beat yolks, gradually beating in sugar until light and fluffy. Slowly add
milk, cream, rum and brandies. Chill. Just before serving, beat egg whites
with salt until stiff, but not dry. Fold into eggnog mixture. Pour into
punch bowl. Sprinkle with nutmeg. Makes 7-1/2 cups.

Return To List Of Recipe Titles