Instructions: Beat the egg yolks until lemon color, then add liquors a Tbls at a time beating constantly. Beat the egg whites until stiff, but not dry and add all but one Tbls sugar. Combine two mixtures. Add the remaiing sugar to the whipped cream and fold it into the eggnog, reserving two Tals of cream. Serve in punch glasses top with remaining cream and dust with nutmeg.

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