Rich Eggnog
850 ml (1½ pint) Milk
850 ml (1½ pint) Cream
340ml (12fl oz) Brandy
170g (6oz) Sugar
110ml (4fl oz) Rum
110g (4oz) Icing sugar
6 Large eggs
Nutmeg to taste
Separate the eggs.
Beat the yolks slowly whilst adding the sugar; until the mixture is pale and golden.
Now slowly add in the brandy and rum, then beat in the milk and half the cream.
Set aside until just before serving.
Whisk the egg whites until stiff and fold into the mixture.
Whip the remaining cream and icing sugar until thick.
Top each glass with whipped cream and a little freshly grated nutmeg.
Serves: 8
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