Egg Nog

Many years ago, I ran into this eggnog recipe on my way to a winter party. It has quite a kick, and will tame even the most unruly guest, if the guest consumes more than about three cups of this.

6 eggs, separated
2 cups powdered sugar
1 cup brandy
4 cups dark rum
1 quart whipping cream (or half and half)
nutmeg

Beat the egg yolks with the sugar and brandy. Cover and refrigerate for at least an hour.

With a wire whip (or "low" on an electric mixer), add the rum and whipping cream to the egg yolk mixture, beating constantly. Cover and refrigerate the egg nog for at least three hours.

An hour before serving, set the egg whites out so they come to room temperature. Just before serving, beat the egg whites until they are stiff, but not dry. Pour the egg nog into a small punch bowl, and fold the egg whites into the egg nog. Sprinkle with freshly grated nutmeg.