Holiday travel in America in the eighteenth century was not for the faint of heart. When you reached the inn you needed serious refreshments. This recipe is so rich and delicious, its nothing like what you find in plastic jugs in the grocery cooler today.

1 1/2 cups cane sugar
12 eggs (organic)
1 quart heavy cream
1 quart milk
1 quart Meyer's Rum
1 cup bourbon
2 tablespoons vanilla

* I add a dash of Vietnamese Cinnamon in each glass when serving

Separate egg whites from yolks. Beat egg whites stiff, adding 1/2 cup sugar at the end. Mix egg yolks with 1 cup sugar until smooth. Beat heavy cream until stiff. Mix yolks, whites, cream, milk, rum, and bourbon together. Add vanilla. Put into gallon and 1/2 gallon containers. Let age in refrigerator for five days, shaking periodically.

Recipe found in Early American Life Holiday Foods 1985