- 12 eggs
- 2 qt. whipping cream
- 2 cups pure honey
- 5 cups light or dark rum
- nutmeg
Seperate eggs and beat the yolks until light, mix in pure honey gradually, slowly add 1/2 of the rum while mixing. Let mixture stand covered for 1 - 1 1/2 hour to get rid of the "eggy" taste. Then beating constantly add the remainder of the rum and the 2 qt of whipping cream. Refrigerate for 2-3 hours. The beat egg whites until stiff and gently fold onto the refrigerated mixture. The sprinkle nutmeg generously over the top and serve in your best punch bowl. It will be a winner.
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