| Egg Nog - Katie's |
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12 separated Egg 1 1/2 cup Powdered sugar 1 pint Rye whiskey 1/3 pint Rum 1/4 pint Peach liqueur 2 qt Milk 1 qt Half-and-half 1 pint Heavy cream Punch bowl Beat egg yolks until thick and lemon yellow, then beat in 1 cup sugar. Add slowly the rye, rum and peach liquer. Beat until smooth. Add the milk and half-and-half. Beat the egg whites until stiff but not dry, gradually adding 1/2 cup of confectioners sugar. Fold the egg whites into the batter. Just before serving, whip the cream and fold it into the other ingredients. Garnish with ground nutmeg. Serve in a punch bowl or another big bowl. |
