12 eggs, separated
2 cups superfine sugar
1 pint brandy
1/2 pint light rum
1/2 pint peach brandy
3 pints milk
1 pint heavy cream
Nutmeg
Beat the egg yolks and sugar together until thick. Slowly stir in the brandy, rum, peach brandy, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and fold gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce punch glasses.
Makes about 30 servings.