Egg Grog, Egg Nog

Separate the eggs. Whisk yolks with sugar until pale yellow and creamy, while continuing to whisk add rum and apricot brandy. Whip cream until semi-solid and stir in. Refrigerate mixture for about 3 hours. Before serving, whip egg whites until creamy and mix gently. Fill Egg Nog into glasses and sprinkle with grated nutmeg.

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