Eggnog

Real eggnog is nothing like what comes out of the cartons you find in a supermarket's refrigerated section. It is light, smooth, and creamy.

Ingredients

• 2 cups golden rum (Barbados if possible)
• 10 large eggs (see note), separated
• 1 cup superfine sugar
• 3 cups heavy cream
• 6 tsp. almond extract
• 6 tsp. vanilla extract
• 1 tsp. freshly grated nutmeg
• 1 tsp. ground cinnamon

Instructions

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.

Note: This eggnot is made with raw eggs can contain Salmonella, which can cause food poisoning. The only reliable way to make eggnog safe is to use pasteurized eggs. Pasteurize eggs are available at most major supermarkets. Salmonella and the resulting foodborne illness can affect anyone but its especially risky for some people. This includes senior citizens, pregnant women and very young children. People with weakened immune systems who suffer from chronic illnesses such as cancer, diabetes, liver disease and AIDS are also at risk. So be particularly careful when serving eggnog to those individuals.