Serves 6 - 8
6 large eggs, separated and room temperature
1 pint very
cold whipping cream
6 cups milk
6 tablespoons sugar
2 tablespoons vanilla
6-8 ounces white
In large bowl, beat egg whites until they form soft peaks. Set aside. In
another large bowl, beat cream until stiff peaks form, fold in the beaten egg whites. Store in refrigerator while preparing
rest. Return to empty bowl and beat eggs, add milk and beat to well blended. Add vanilla and sugar and beaten again until
well blended. Add rum and mix well. Remove egg white mixture from refrigerator and gently fold into milk mixture. Sprinkle
top with nutmeg.
NOTE: To keep eggnog cold and
prevent spoiling, place punch bowl or serving bowl on top of another bowl filled with ice cubes. Check ice several
times to keep melted cubes from spilling onto table and replace ice when low.