Teddy Roosevelt'S Eggnog

1. 1

   Beat the 12 egg whites until stiff. Be sure to have removed the little white hard parts.

2. 2

   Beat in 1/2 cup sugar into the egg whites and set aside.

3. 3

   In a separate bowl, beat until very light the 12 egg yolks (also free of any of the white hard part) with 1 cup sugar and 1/4 tsp of salt.

4. 4

   Combine the egg mixtures and stir until thoroughly blended.

5. 5

   To this, add 1 quart of the heavy cream which has been beaten, the 1 quart of milk and the 1 quart of the bourbon.

6. 6

   After beating this well, add 1 cup rum and the 1 TBS of vanilla.

7. 7

   Pour the eggnog into a gallon jug (putting the extra into a quart jar).

8. 8

   Store in the refrigerator for at least a week before serving so that the flavor will mellow.

9. 9

   Shake or stir thoroughly before serving.

10. 10

    Ladle from a chilled punch bowl into small cups and sprinkle with nutmeg.

* Per serving · 4 servings · Values may vary.

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