- 8 eggs seperated
- 1 1/2 cups pure honey
- 2 cups brandy or favourite dark or light rum
- 4 cups of whipping cream
- 1 cup orange liquor
- 1/2 cup grated orange rind
- nutmeg
Beat egg yolks in a large mixing bowl until foamy and lemon coloured. Gradually beat in pure honey and then slowly beat in 1/2 of the brandy/rum. Cover bowl and allow mixture to stand 1 hr. refrigerated to mellow yolk flavour. Beat into egg yolk mixture remaining liquor plus the whipping cream liquor and orange rind. Refrigerate mixture for at least 3 hours. Beat egg whites until stiff peaks form. Pour yolk mixture into your best punch bowl and apply in egg whites. Sprinkle with nutmeg generously before serving. Doubled for large party.
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