Ingredients are listed per serving. Please follow the cautionary measures listed below when preparing anything with raw eggs. Everyone knows that raw eggs are a salmonella risk; I assume that if you use this recipe you are willing to take the risk.

Ingredients:

• 1 egg yolk
• 1 tablespoon table sugar, not brown (read this first)
• 3 tablespoons rum
• 1/4 cup cream
• 1 egg white

Method:

Turn the fridge down to 33F the day before or the morning of preparation. Buy the eggs that day; make sure they are cold; and wash them with cold water and soap immediately upon bringing them home. Refrigerate the egg whites right away after separating the eggs and keep them chilled until use. These procedures will not eliminate or minimize salmonella risk, but will lessen it to some degree.

Separate the eggs. Beat yolks until light. Gradually beat in sugar then rum. Mix well and let sit, covered, for an hour at room temperature. Add cream, beating constantly. Chill for 3 hours.

Beat egg whites in a very clean, dry bowl with very clean, dry utensils, and fold into chilled nog. Serve dusted with nutmeg.

Notes:

One cup = 16 tablespoons; 1/2 cup = 8 tablespoons.

When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.

---