Egg Nog – Williamsburg

A delightful recipe for Egg Nog – Williamsburg made with eggs, rum, heavy cream, brandy, milk, whisky, sugar and nutmeg.

6 eggs
1/2 cup rum
2 cups heavy cream
1/2 cup brandy
1 cup milk
1/2 cup whisky
3/4 – 1 cup sugar
1 tbsp nutmeg

Separate the eggs (yolk and white) Set the white aside. Mix yolks well, gradually adding the cream, milk, and sugar. Get back to the egg white – WHIP IT (whip it good!) until “soft peaks” form. Fold the white into the rest. Gradually add the alcohol. Either add nutmeg right away, or sprinkle on top later. AGE for at least 2 hours in refridgerator, uncovered.

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