Punch de Creme

                                                                                      

Ingredients:

Preparation:

Break the eggs into a large bowl.

Add zest to eggs and beat with hand mixer until the eggs are frothy.

Pour in evaporated and condensed milk and rum.

Add bitters and nutmeg and beat until well blended and everything is incorporated.

Strain and pour into distilled bottles, cork and chill.

Serve over ice (we ommited this).