Eggnog

Separate eggs. Put the egg whites in the refrigerator. Next, in a large container, beat the yolks, add the cognac, rum, sugar, milk and whipped cream and beat until smooth. The quantity should rest in the refrigerator for one night.

Before serving, add the quantity to a punch bowl. Later, beat the egg whites to stiff peaks and gently fold them into the chilled rum mixture. Dust with a little freshly grated nutmeg powder.

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