Mrs. Randolph's Eggnog

The approaching holidays brought to mind nights spent celebrating with friends or reading by the fire, a cup of eggnog in hand. This wonderful recipe is a family tradition. I hope it will warm your hearts and become part of your holiday season. And remember,drinking and driving don’t mix.

Serves 25
Ingredients:
12 medium or large fresh eggs, separated
2 cups sugar
½ cup dark Jamaican rum
1 quart Rye whiskey (Jim Beam, Wild Turkey, Old Overholt)
2 quarts milk (2% or regular)

Serving day:
1 quart whipping cream
Nutmeg, preferably freshly ground

Directions:
Beat egg whites; add sugar and continue to beat until definite peaks form.

In a separate large bowl, beat egg yolks until frothy. Stir in rum very slowly.
Stir in Rye very slowly. Add milk and stir in. Slowly and carefully, fold in egg whites.
Cover and age 2 or 3 days.

Serving:
On day of serving, whip the cream until peaks form. Fold gently into egg mixture. Serve with dusting of nutmeg.

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