Egg Nog - Katie's

Beat egg yolks until thick and lemon yellow, then beat in 1 cup sugar.
Add slowly the rye, rum and peach liquer.
Beat until smooth.
Add the milk and half-and-half.
Beat the egg whites until stiff but not dry, gradually adding 1/2 cup of confectioners sugar.
Fold the egg whites into the batter.
Just before serving, whip the cream and fold it into the other ingredients.
Garnish with ground nutmeg.
Serve in a punch bowl or another big bowl.

Punch bowl

  • 12 separated Egg
  • 1 1/2 cup Powdered sugar
  • 1 pint Rye whiskey
  • 1/3 pint Rum
  • 1/4 pint Peach liqueur
  • 2 qt Milk
  • 1 qt Half-and-half
  • 1 pint Heavy cream