Pumpkin Nog

INGREDIENTS:

• 750 ml Bottle 10 Cane Rum
• 12 Eggs
• 5 cups Whole milk
• .5 lb Super-fine sugar
• 1 tsp Vanilla extract
• .5 tsp Ground cinnamon
• .5 cup Pumpkin puree

Garnish: Whipped cream and freshly grated nutmeg

Glass: Martini

PREPARATION:

Separate eggs and refrigerate the whites. In a mixing bowl, beat yolks until creamy. Gradually add in .25 lb sugar, beating at high speeds until thick. Stir in milk, 10 Cane Rum, vanilla, cinnamon and pumpkin puree. Chill for at least two hours. Remove egg whites from the refrigerator and beat until soft peaks form. Add remaining .25 lb sugar, beating into stiff peaks. Fold the chilled 10 Cane mixture into the egg whites. Serve in a martini glass garnished with freshly grated nutmeg and a dollop of whipped cream. Serves 15.