Eggnog

1. 1

   Separate egg whites from yolks.

2. 2

   Beat whites until they become stiff; add cream of tartar to hold them and set aside.

3. 3

   Beat whipping cream until it begins to thicken, then gradually add 1 tablespoon of sugar and set aside.

4. 4

   Beat egg yolks until blended; gradually add the coffee or light cream; when eggs become lite lemon color, add remaining sugar, next milk, vanilla, nutmeg and rum.

5. 5

   Mix continually.

6. 6

   Carefully pour this into punch bowl and gently fold in whipped cream and egg whites.

* Per serving · 4 servings · Values may vary.

No additional tips available.