Real eggnog is hothing like what comes out of the cartons you find in a supermarket's refrigerated section. It is light, smooth, and creamy.

  1. Separate the eggs into two bowls, a small bowl for the yolks and the punch bowl for the whites.
  2. Beat the yolks until stiff.
  3. Beat the whites with half the sugar until peaks form.
  4. Slowly fold the whites and yolks together.
  5. Beat the cream with the almond, vanilla, and remaining sugar in a seperate bowl until stiff.
  6. Slowly fold in the cream with the egg mixture in the punch bowl.
  7. Garnish with freshly grated nutmeg and cinnamon.
  8. Add rum and stir gently.
  9. Refrigerate overnight, or serve immediately over ice in punch or martini glasses.