Recipe: Grandmother Randolph's Egg Nog (using brandy, whiskey, and peach brandy)

GRANDMOTHER RANDOLPH'S EGG NOG
Source: The Good Housekeeping Cook Book, 1956
Makes 16 punch cup servings

12 eggs, separated*
1 cup sugar
1/2 cup brandy
1 1/2 cups whiskey
1/4 cup peach brandy
1 1/2 quarts milk
1 1/4 tsp nutmeg

DAY BEFORE:
In large bowl, beat egg yolks until thick; gradually add sugar, beating until thick and lemon colored.

Add 1/2 cup brandy, drop by drop, beating. Then add whiskey and peach brandy the same way. Refrigerate overnight, along with the egg whites.

NEXT DAY:
Stir in milk and nutmeg. Refrigerate until serving.

At serving time, beat egg whites in a large bowl until peaks form when beater is raised; fold into milk mixture.

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Editor's note:
*Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs