Imperial Eggnog
1 fifth Brandy
3 oz. Apricot Brandy
8 Eggs
1 pint Heavy Cream
1 quart Milk
1/2 pound SugarBeat yolks and whites of eggs separately.
Add sugar to egg whites and beat until stiff.
Combine yolks and whites and mix thoroughly.
Add Brandy and Apricot Brandy.
Beat mixture.
Add cream and milk.
Mix.
Chill well.
Save to del.icio.us
Save to Digg