CAMBRIDGE MILK PUNCH

CAMBRIDGE MILK PUNCH
2 quarts milk 1 pint rum 8 ounce brandy 8 ounces sugar cubes 2 eggs, well-beaten grated lemon rind	Mix the milk, sugar cubes, and rinds in a saucepan, bringing to a boil while stirring constantly. Do until the sugar dissolves completely. Strain out the peels. Remove from heat; add eggs, rum, and brandy. Beat until foamy and serve in pre-warmed mugs.

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