Frothy Eggnog
8 eggs
3/4 cup sugar
1/2 teaspoon salt
1 tablespoon rum extract
1 teaspoon vanilla
2 quarts milk
1 1/2 cups heavy cream
1 teaspoon ground nutmeg
In bowl, beat eggs with mixer on high until thick and foamy. Gradually beat in sugar and salt. Beat in rum extract and vanilla. Slowly mix in milk. Cover. Chill until ready to serve. Just before serving, whip whipping cream until soft peaks form. Fold into eggnog. Pour into punch bowl. Garnish with nutmeg.
Makes 24 servings.