Egg Nog 3
Submitted by Bar.com Staff
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Ingredients
- 6 large Eggs
- freshly ground Nutmeg
- 1 cup Powdered Sugar
- 750 ml Dark Rum
- 4 cups Whipping Cream
- 1/2 cup Apricot Brandy
Mixing Instructions
Separate eggs and refrigerate the whites. Beat ylks until light in color. Gradually beat in sugar, then slowly beat in 1 cup of rum. Let stand covered for atleast 1 hr. Add rest of liquor, cream, and peack brandy, beating constantly. Refrigerate, covered, for 3 hours. Beat egg whites until stiff, fold in. Serve sprinkled with nutmeg. Serve in a punch bowl or another medium sized bowl.