Peachy Egg Nog

6 large Eggs
1 C. Powdered Sugar
750 ml. Dark Rum
4 C. Whipping Cream
1/2 C. Peach (or Apricot) Brandy
Freshly Ground Nutmeg

Separate eggs and refrigerate
the whites. Beat
yolks until light in color.
Gradually beat in sugar,
then slowly beat in 1 cup
of rum. Let stand covered
for at least 1 hour. Add rest
of liquor, cream and
brandy, beating constantly.
Refrigerate (covered) for 3
hours. Beat egg whites
until stiff then fold in. Serve
sprinkled with nutmeg.
Egg Nog Recipes
Serve in a punch bowl or
in a medium sized bowl.