Eggnog III
24 servings

12	each egg yolks
2	cups superfine sugar
2	cups brandy
2	cups rum
1	cup bourbon whiskey
8	cups whipping cream
12	each egg whites
freshly grated nutmeg, as garnish
 
Beat yolks until light and thick.  Gradually beat in sugar until very light 
and fluffy.  Gradually add brandy and beat well allow to steep at room 
temperature for 2 hours.  Add rum and bourbon, mix well.  Beat in cream.  
Chill several hours or overnight.  In a separate bowl, beat egg whites to 
soft peaks.  Gently fold into cream mixture.  Taste and adjust sugar as 
needed.  Serve in 6 ounce old-fashioned glasses with a dusting of nutmeg. 

Nutrition Facts
Amount Per Serving: Calories 470 - Calories from Fat 287
Percent Total Calories From: Fat 61%, Protein 4%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 19g, 
Cholesterol 211mg, Sodium 61mg, Total Carbohydrate 13g, Dietary Fiber 0g, 
Sugars 0g, Protein 5g, Vitamin A 1324 units, Vitamin C 0 units, Calcium 0 
units, Iron 0 units

Copyright (c) 1997-2004 Salvatore's Kitchen.