Christmas Eggnog

12 large eggs, separated
1 cup sugar
13 ounces brandy (1 small bottle)
26 ounces dark rum (1 normal-sized bottle)
4 ounces Tia Maria
8 ounces Creme de Cacao
4 ounces rum, overproof
3 cups light cream
3 cups whipping cream
nutmeg

If you don't have overproof rum, substitute ordinary white rum (or just leave it out).
The night before the party, combine the egg yolks and sugar in a blender.
Do this in two batches.
To each batch, add half the liquors and half the light cream.
Blend well.
You may even have to do this in three batches.
Place finished mixture in punch bowl, cover with plastic wrap and refrigerate.
Put the 12 egg whites in a large bowl and refrigerate as well.
Shortly before guests are due the next day, beat reserved egg whites until stiff (this works best if they are at room temperature).
Beat whipping cream in a large bowl until it forms soft peaks.
Fold beaten egg whites into whipped cream, then add to egg yolk/liquor/cream mixture already in punch bowl.
Combine well but not completely-- leave it a little"lumpy".
Dust top thoroughly with freshly grated nutmeg.