Baltimore Eggnog

Ingredients:

• 12 eggs, separated
• 2 cups sugar
• 1 pint brandy
• 1/2 pint light rum
• 1/2 pint peach brandy
• 3 pints milk
• 1 pint heavy cream
• Nutmeg

Directions:

Beat egg yolks and sugar until well mixed. Gradually add brandy, rum, peach brandy, milk and cream all the while stirring.

Chill thoroughly for one hour, or until ready to serve. Whip the egg whites until stiff and fluffy and fold into the eggnog mixture. Garnish with nutmeg.

Serve in punch bowl.

Comments:

If you feel like mixing things up a bit, substitute pear brandy or apple brandy for the peach brandy. If you have any left overs -- you probably won't -- freeze to make a delicious eggnog ice cream.