Summer’s Version of Eggnog

12 eggs – yolks separated

½ cup superfine sugar

3 cups Cognac

2 cups Rum - aged

4 cups whole milk

2 cups cream

1/3 tsp cinnamon

2 Tbsp nutmeg – grated and fresh

1 cup mint – fresh

In a large bowl, pour in the separated egg yolks and superfine sugar. Whisk the two ingredients thoroughly to dissolve the sugar. While whisking, pour in the Cognac, Rum, milk and cream one after the other. Continue whisking to blend the mixture. Then blend in the cinnamon and nutmeg into the mixture. Sit the mixture to the side. In a mixer, beat egg whites until stiff peaks form. Blend the egg whites into the Cognac/Rum/milk mixture and whisk until the ingredients are well mixed. Refrigerate the eggnog for 24 hours. Pour the cocktail into pretty glasses and garnish each glass with fresh mint. Enjoy this eggnog on a summer day.