6 eggs, separated
1 c. granulated sugar
1 c. each: brandy and light rum
1/2 c. dark Jamaica rum
3 c. whipping cream
6 tbsp. powdered sugar
1 qt. milk
Nutmeg (optional)

Beat egg yolks until light; gradually add granulated sugar and beat at high speed until thick and lemon colored.

Very slowly add brandy and rums. Whip cream and fold into mixture.

Beat egg whites until stiff; gradually add powdered sugar, 1 tablespoon at a time. Fold into mixture; slowly stir in milk.

Refrigerate and age at least 6 to 8 hours. Before serving, whip with a wire whisk. Serve with a dash of nutmeg if desired. Makes about 1 gallon. Will keep for days in the refrigerator.

LIGHT EGGNOG:

Combine: 1 c. egg substitute (or 6 egg whites) 3 tbsp. sugar 2 to 3 tsp. rum extract

Chill thoroughly.

Beat 2 egg whites lightly with 1 tablespoon sugar; fold into mixture. Top each serving with 1 teaspoon whipped topping; sprinkle with nutmeg. Makes 8 (5 ounce) servings, about 86 calories each.