Name: Baltimore Eggnog
Yield: Makes about 30 servings
Ingredients: 12 eggs, separated; 2 cups superfine sugar; 1 pint brandy; 1/2 pint light rum; 1/2 pint peach brandy; 3 pints milk; 1 pint heavy cream; Nutmeg

Beat the egg yolks and sugar together until thick. Slowly stir in the brandy, rum, peach brandy, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and fold gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce punch glasses.

Note:

If there is a problem with eggs in your region, do not prepare this recipe.

Recipe notes

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