Eggnog

Servings: Lots!

Ingredients:

• 1 dozen fresh eggs
• 1 quart milk
• 1/2 teaspoon salt
• 2 1/2 or more cups super fine sugar
• 1 cup bourbon
• 1 cup brandy
• 2 tablespoons vanilla
• 3 pints heavy cream
• 1 cup dark rum
• nutmeg

Instructions: 

1. Separate the egg whites from the egg yolks. The whites must be at room temperature when beating. Beat the yolks together with salt, slowly adding 1 1/2 cups sugar until pale and thick. Place over double boiler and add milk. Whisk constantly until temperature of 160-170ºF is obtained (do not boil). Remove from heat. Add vanilla and booze. This portion may be refrigerated for several hours or overnight.
2. Beat egg whites until foamy and slowly add the remaining 3/4 cups of sugar, continuing to beat until stiff and all the sugar has been incorporated. Next, whip the cream until stiff. Fold the egg whites into the yolk mixture, and fold in the whipped cream. Taste and add more booze or sugar if necessary. Pour into punch bowl and sprinkle with nutmeg. The eggnog should appear fluffy with bits of floating whipped cream and egg whites. Do not overmix.
3. Serve cold.