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Grandmother’s Eggnog
13 lg. eggs at room temperature 3/4 C. sugar, divided 1 ½ C. (12 oz.) brandy, rum or bourbon 2 C. whipping cream, whipped Freshly-ground nutmeg Toasted pecans, optional Separate eggs. Place in 2 large mixing bowls. Add 6 tablespoons sugar to each bowl. Beat egg yolks and sugar until thick and deep yellow in color. Add brandy, stirring well. Beat egg whites and sugar until stiff but not dry. Fold beaten whites into yolk mixture. Fold in whipped cream. Spoon eggnog into punch cups. Lightly sprinkle top of each with nutmeg. Serve plain or with toasted pecans. Yield: 18-24 punch cups. — Susan Gansebom Osmond Centennial Cookbook, Pg. 17
