1 doz. lg. eggs
1 qt. half and half
1 pt. heavy cream
1 pt. light cream
2 1/2 c. granulated sugar
1/2 gal. milk
1 fifth rum
1 fifth brandy
12 oz. bourbon or whiskey
Nutmeg (optional)

Separate eggs and beat whites until stiff. Beat yolks. Fold whites into yolks. Add cream and milk and stir well - do not beat. Add rum, brandy, whiskey, sugar and stir well. Ladle into glass jars for storage. Keeps a week to 10 days in refrigerator. Shake well before serving and sprinkle nutmeg on top for those who like it.