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PA RUMPA PUM EGGNOG

Makes 12 cups

12 eggs, beaten
2 cups milk, whole or 2%
11/2 cups sugar
4 tablespoons rum flavoring
2 cups confectioners’ sugar
4 cups heavy whipping cream
1 tablespoon rum flavoring
1 (7 oz.) can whipped cream
Grated nutmeg
12 cinnamon sticks


In large mixing bowl, beat eggs with mixer until frothy.
Add milk, then add sugar gradually, beat until well blended.
Pour mixture into saucepan, cook over low heat, stirring constantly until mixture starts to boil.
Remove from heat, let cool for 5 to 10 minutes.
Add rum flavoring and cool in refrigerator for 20 minutes.
Combine confectioners’ sugar and whipping cream, beat with mixer until well blended.
Add rum flavoring and fold into egg mixture; beat with mixer until well blended.
Refrigerate at least 4 hours before serving.
Pour into glasses, top with whipped cream and sprinkle with nutmeg.
Place a cinnamon stick in each glass for extra flavor.


Georgia Egg Commission: georgiaeggs.org