Egg Nog

Source: Mireille Cote

Ingredients:

6 large eggs

3/4 cup sugar

1  1/2 cups gluten free brandy

1/2  cup gluten free rum

4 cups milk or substitute

4 cups heavy cream -- divided or substitute

1/2 cup confectioner's sugar

Nutmeg to sprinkle

Instructions:

1.  Separate the eggs.

2.  Beat the yolks and gradually add the sugar while beating until they are pale and golden.

3.  Slowly beat in the brandy and rum.

4.  Beat in the milk and half the cream.

5.  Just before serving, whisk the egg whites until stiff and fold them into the eggnog mixture.

6.  Whip the remaining cream and icing sugar until thick.

7.  Top each glass of eggnog with whipped cream and a shake of nutmeg.