This is an uncooked eggnog, before proceeding with this recipe, please see note below regarding the use of raw eggs in foods not cooked. People with digestive conditions, young children and the elderly should not be served anything with raw eggs.

Thick and Creamy Eggnog

12 fresh egg yolks*
12 fresh egg whites*
2 1/4 cups granulated sugar
1 quart finest brandy
1 pint rum
1 gallon heavy cream
1 cup powdered sugar

1. In a very large mixing bowl, beat the yolks until lemon colored. Add the sugar and beat until creamy. Add the brand, alternately with the rum, mixing well. Add 3/4 gallon of the heavy cream and stir to blend. Fold in 6 lightly beaten egg whites.
2. Beat the remaining whites until very stiff, add the powdered sugar and the remaining heavy cream. Fold this mixture into the eggnog mixture.
3. Refrigerate until ready to serve.

Makes 12 servings.

*Note: Please exercise caution when using raw eggs in prepared food that is uncooked (see Food Safety). We suggest using a pasteurized egg product for this recipe.