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Since this eggnog is made with raw eggs, be sure to use fresh eggs. People with digestive conditions, young children and the elderly should not be served anything with raw eggs.

Thick and Creamy Eggnog

12 egg yolks*
12 egg whites*
2 1/4 cups granulated sugar
1 quart finest brandy
1 pint rum
1 gallon heavy cream
1 cup powdered sugar

1. In a very large mixing bowl, beat the yolks until lemon colored. Add the sugar and beat until creamy. Add the brand, alternately with the rum, mixing well. Add 3/4 gallon of the heavy cream and stir to blend. Fold in 6 lightly beaten egg whites.
2. Beat the remaining whites until very stiff, add the powdered sugar and the remaining heavy cream. Fold this mixture into the eggnog mixture.
3. Refrigerate until ready to serve.

Makes 12 servings.