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.

Ingredients

　　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

　　Note:

　　If there is a problem with eggs in your region, do not prepare this recipe.