How to mix Egg Nog #3
Ingredients
- 1/2 cup peach or apricot Brandy
- 750 ml Dark rum
- 6 large Egg
- Freshly ground Nutmeg
- 1 cup Powdered sugar
- 4 cups Whipping cream
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.
