Solitude Farm Eggnog
by Laura Wainwright
- 18 eggs
- 1 1/4 cups sugar
- 3 cups brandy (Coronet VSP)
- 2 cups rum (Old Mr. Boston dark)
- 2 quarts half and half
Using a hand-held mixer at high speed, beat the egg yolks until they are pale yellow (save the whites to make meringues). Continuing to beat at high speed, add the sugar, one spoonful at a time. The mixture will be pale and creamy. In the same way, add the liquor, one tablespoon at a time. Divide this mixture into two large bowls and add a quart of half and half to each one. Blend very well. Store the eggnog in a gallon container in the refrigerator for four to five days before serving. Serve cold. Top each cup with a little freshly grated nutmeg.
Makes one gallon (16-20 Servings).