*  Exported from  MasterCook  *
                       VICKI'S NOGGIN-KNOCKIN' EGGNOG
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Christmas
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Dark rum
      1/2   c            Brandy
      1/2   c            Bourbon
    6       lg           Eggs, separated
    1       c            Sugar
    3       c            Milk, whole
    1 1/2   c            Heavy cream
                         Nutmeg, grated
   Combine liquors.  Beat yolks until pale and lemon-colored (I do it in a
   food processor).  Add sugar a little at a time, beating till sugar is
   dissolved and mixture is thick.  Slowly pour mixture in a fine stream into
   the liquor, beating constantly.  Beat in milk. (Food processor bowl won't
   hold it all.)
   Beat cream until stiff.  Beat egg whites until they are stiff; fold
   carefully into whipped cream.  Slowly fold in liquor until blended. Chill.
   Top with grated nutmeg.
   Vicki’s notes:
   *  The cream *will* rise to the top.  Have to beat husband away with a
   stick to guard it, whereupon I whisk the cream back in before I serve
   seconds.  I know, I'll probably die of salmonella poisoning... but what a
   way to go!
   *  Will need 1 pint of cream, 1 pint of Meyer’s dark rum, and 1/2 pint each
   of Jim Beam bourbon and E&J brandy.
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