10 egg yolks
1/2 lb. confectioners' sugar
1 c. bourbon
1 c. rum
1 pt. heavy cream, whipped
Nutmeg
3 c. cold milk

Beat egg yolks until light. Add sugar and beat until dissolved. Add spirits (rum and bourbon) slowly, while continuing to beat. (Spirits can be all rum, either light or dark; all bourbon; or part of each in any proportion that pleases you. I use 1 cup of each). Let this stand for 5-10 minutes then add milk and chill for couple of hours. Just before serving, fold in whip cream and beat thoroughly. Serve in punch cups with sprinkle of nutmeg. 20 servings.