12 eggs, separated
3/4 c. sugar
3-4 c. rum
1 qt. milk
1 qt. heavy cream
Freshly grated nutmeg

Beat egg yolks in large mixing bowl until light and lemon colored. Slowly add sugar and continue beating until sugar has completely dissolved and mixture is thick and creamy. Add rum, milk and cream and stir until well blended. Cover and refrigerate overnight.

Refrigerate reserved egg whites as well, but bring to room temperature before serving. Just before serving, beat room temperature egg whites until stiff. Fold into egg yolk mixture and blend lightly but thoroughly. Pour into large punch bowl and dust with nutmeg. Serve in chilled cups. For stronger egg nog, add more rum. Makes 4 quarts or 32 servings.