Recipe - Apricot Brandy Eggnog

12 Egg yolks
2 cup Powdered sugar
1 2/3 cup Apricot brandy
2 cup Cold milk
2 cup Heavy cream, chipped
Nutmeg

In a large bowl, with and electirc mixer at medium speed, beat the yolks
until very light. Gradually beat in the sugar. Slowly pour in the brandy
while beating constantly. Let rest about 10 minutes. Gradually beat in
the milk. Refrigerate, covered, until very well chilled. I prefer to make
it at least 1 month ahead to allow the flavors to meld.

When ready to serve, pour the eggnog into a punch bowl. Beat the heavy
cream and fold into the eggnog just until blended. Grate fresh nutmeg over
the top.
Posted to MMRecipes Digest V4 #264 by msleukie@mindspring.com on Oct 06,
1997