Christmas Eggnog

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• Servings: 24
• 12 large eggs, separated
• 1 cup sugar
• 13 ounces brandy (1 small bottle)
• 26 ounces dark rum (1 normal-sized bottle)
• 4 ounces tia maria
• 8 ounces creme de cacao
• 4 ounces rum, overproof
• 3 cups light cream
• 3 cups whipping cream
• nutmeg

Recipe

• 1 if you don't have overproof rum, substitute ordinary rum (or just leave it out).
• 2 the night before the party, combine the egg yolks and sugar in a blender.
• 3 do this in two batches.
• 4 to each batch, add half the liquors and half the light cream.
• 5 blend well.
• 6 you may even have to do this in three batches.
• 7 place finished mixture in punch bowl, cover with plastic wrap and refrigerate.
• 8 put the 12 egg whites in a large bowl and refrigerate as well.
• 9 shortly before guests are due the next day, beat reserved egg whites until stiff (this works best if they are at room temperature).
• 10 beat whipping cream in a large bowl until it forms soft peaks.
• 11 fold beaten egg whites into whipped cream, then add to egg yolk/liquor/cream mixture already in punch bowl.
• 12 combine well but not completely-- leave it a little"lumpy".
• 13 dust top thoroughly with freshly grated nutmeg.
• 14 welcome your guests and enjoy!