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    luckylucky
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    CHRISTMAS SPIRIT(S) EGGNOG
    3 egg yolks beaten
    3/4 c. sugar
    1/4 tsp. salt
    3 c. milk
    1 c. heavy cream
    1 tbsp. sherry extract
    3 egg whites, beaten stiff
    Grated nutmeg

    To the beaten yolks, gradually add 1/2 cup sugar and the salt, beating constantly. Gradually add milk and cream. Cook over hot water, stirring constantly, until mixture coats the spoon. Cool. Add extract; chill. To beaten whites, gradually add remaining sugar, beating constantly until stiff. Fold into chilled custard. When ready to serve, pour into chilled punch bowl; sprinkle with nutmeg. Yields 2 quarts, 16 (4 ounce) servings. *Last-minute addition: Use 1/4 to 1/2 cup of your favorite rum, brandy or whiskey for each quart of eggnog.


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