2 cups of superfine sugar
3 pints light cream
1 pint heavy cream
nutmeg
(2 pints liquor if desired)
Beat egg yolks and sugar together until thick. Slowly stir in creams, and liquor if using. Refrigerate until chilled and pour in punch bowl. Beat egg whites until stiff and fold gently into egg nog. Serve in small cups with fresh ground nutmeg on top.
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