At Christmas on our farm in Georgia, we served homemade Eggnog made from farm fresh eggs. For a celebration, we actually folded in homemade vanilla ice cream to the punch bowl of Eggnog...optional.
Add Georgia Peach Brandy for a warming winter toast to healthy happiness and all the best. This recipe makes a punch bowl of velvety smooth eggnog. See the steps here http://bit.ly/PeachBrandiedEggnog http://www.bluebirdmarket.com

Steps

1. Separate eggs and place egg whites in oil free mixing bowl. Beat into a fluffy meringue with soft peaks.
2. Beat whipping cream while slowly adding 1 cup sugar until soft peaks form.
3. Beat yolks with 2 cups sugar, milk, vanilla and grated nutmeg until light yellow in color.
4. Stir brandy into yolk mixture to ‘cook’ the eggs. This mixture may be lightly heated on the stovetop to evaporate alcohol and leave the peach brandy flavor.
5. Slowly pour egg yolk mixture into mixing bowl of meringue as you are mixing.
6. Gently fold in whipped cream for fluffy Eggnog.
7. If there is concern about uncooked eggs, the entire mixture may be gently heated (so as not to separate).
8. Serve in mini demitasse cups and top with additional grated nutmeg.
9. Toast to all the best of healthy happiness.