Egg yolk : 6

Sugar : 1/4 cup

Milk : 2 cups

Light rum : 1/2 cup

Bourbon : 1/2 cup

Vanilla extract : 1 tsp

Salt : 1/4 tsp

Whipping cream : 1 cup

Egg white : 6

Sugar : 1/4 cup

Nutmeg : Ground

In a small mixer bowl beat egg yolks till blended. Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored. Stir in milk, stir in rum, bourbon, vanilla, and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl beat egg whites till soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving. Serve in a punch bowl or another big bowl. NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups.

For more information about the ingridients, click on the names pls.

Egg : 1/2 cup

Sugar : 3 tblsp

Condensed milk : 13 oz skimmed

Milk : 3/4 cup skimmed

Vanilla extract : 1 tsp

Rum : 1 tsp

Nutmeg :

Whip egg substitute and sugar together, combine with the two kinds of milk, vanilla, and rum. Mix well. Chill over night. Sprinkle with nutmeg. Makes 6 servings.

For more information about the ingridients, click on the names pls.