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Juno award-winning songster David Myles shares his family recipe for Egg Nog.
12 eggs, yolks and egg whites separated
1 lb icing sugar
750 ml bottle dark rum
12 cups cream
Freshly grated nutmeg
Combine the yolks, sugar and 2 cups of rum.
Beat together until smooth.
Let stand for an hour. Add the cream and rest of the rum; mix.
Refrigerate for at least 3 hours.
Beat the egg whites and then fold into the eggnog.
Top with grated nutmeg.
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