Egg Nog


  • 26 ounce Brandy
  • 52 ounce milk
  • 16 ounce heavy cream (whipped)
  • 12 eggs
  • 8 ounce fine sugar


Separate the eggs and beat the yolks with the sugar in a large punch bowl.  Save the whites.

STIR in the milk and the cream.  Add the Brandy and chill for one hour.  Before serving whip the egg whites and fold into the Egg Nog.

Sprinkle with grated nutmeg and a cinnamon stick.

Serves 25