Punch-A-Creme

Directions

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   1. Sterilize all your bottles and utensils in boiling water.
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   2. Clean all the icky bits from the eggs one at a time. Put eggs in a big bowl and beat with the piece of lemon peel (this gets rid of the raw egg taste). Remove the lemon peel from the beaten eggs and discard.
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   3. Add sweetened condensed milk to eggs and stir.
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   4. Add rum. Stir.
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   5. Add grated nutmeg and a dash of bitters.
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   6. Strain the mixture into sterilized bottles with screw top lids.
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   7. Store in the refrigerator and serve cold with a dollop of whipped cream for garnish.
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   Notes:
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   1. If you're worried about the raw eggs, use the equivalent amount of pasteurized egg product available in cartons.
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    2. This makes about 2.5 bottles (750 mL each).