DIRECTIONS:
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Place the egg whites in a large mixing bowl and add the 1/3 cup of
sugar.
-
Beat the egg whites and sugar with a wire whisk or an electric or rotary
beater until they thicken somewhat and foam.
-
In another large bowl, beat the egg yolks until they thicken enough to
drop back in the form of a ribbon when the beater is lifted out of the
bowl.
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Pour the foamy egg whites and sugar into the beaten egg yolks and beat
them together until they are thoroughly combined.
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Place the cold heavy cream and 2 tablespoons of sugar in the punch bowl
and beat until the cream doubles in volume and is thick enough to hold
its shape softly.
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Now, beating constantly, slowly pour the egg mixture into the punch bowl
with the whipped cream.
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When thoroughly combined, slowly add the whisky and rum and then the cold
mil,, beating all the while.
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By this time, the eggnog will have thickened somewhat: it will thicken
even more as it chills.
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Sprinkle the top of the eggnog with grated lemon and orange peel and the
ground nutmeg and chill for at least 2 hours, or even overnight.
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