Edenton Eggnog

Course : Eggnog
Serves: 6 quarts
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12 large eggs -- separated
16 ounces powdered sugar -- sifted
1 1/2 cups dark rum divided -- (up to 2-cups)
1 1/2 cups bourbon -- divided
1 quart milk
1 1/2 quarts whipping cream
1/2 teaspoon Freshly grated nutmeg

Preparation / Directions:

Beat egg yolks until foamy. Gradually add sugar, beating until thick and lemon colored. Stir in 1 cup of rum and 1 cup of bourbon, mixing well. Chill 1 hour. Stir in the remaining rum and bourbon. Add milk and whipping cream, stirring well. Beat egg whites (at room temperature) until soft peaks form. Gently fold into yolk mixture. Chill thoroughly. Sprinkle eggnog with nutmeg.

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