Early American Rum Egg Nog

From the kitchen of Pat W., Nashville, Tennessee

This is actually a recipe that the Bacardi rum people published in a magazine so many years ago we don't remember which magazine it was! We've put our own personal Barbadian spin on it for years and it's a smash hit every time we serve it. The full recipe can be halved (or doubled) depending on the size of your holiday party crowd.

24 egg yolks (save whites for your favorite meringue
   recipes; they can be frozen indefinitely)
2 cups granulated sugar
2 quarts milk
2 fifths Mount Gay Eclipse rum (Barbados' finest!)
2 quarts heavy cream

Beat egg yolks until they are light in color. Gradually add sugar and continue beating until mixture is thick and pale. Gradually add milk and rum (we never use all the rum the recipe calls for; for the full recipe, using Mount Gay, only about one fifth is really needed!). Chill mixture for at least 3 hours, or overnight.

Whip heavy cream until it forms semi-stiff peaks (you can add a little sugar to the cream, if you like). Fold whipped cream into chilled nog and chill another hour. Sprinkle with nutmeg and drink yourself into a rosy glow!

Enjoy! ~ Pat in Nashville