- 12 eggs, separated
- 2 cups superfine sugar
- 1 pint brandy
- 1/2 pint light rum
- 1/2 pint peach brandy
- 3 pints milk
- 1 pint heavy cream
- Nutmeg
- Beat the egg yolks and sugar together until thick. Slowly stir in the brandy, rum, peach brandy, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and fold gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce punch glasses.