Eggnog

Ingredients

• 12 eggs, separated
• 2 lbs sugar
• 1 quart bourbon
• 1 pint jamaica rum (Meyers)
• 1 pint brandy
• 1 pint milk
• 3 pints heavy cream
• 1 teaspoon vanilla (optional)
• nutmeg

Directions

1. 1

   In a VERY large bowl, with an electric mixer, beat the sugar and egg yolks until light colored and dull. Slowly add the bourbon and rum. Stir in the milk and cream and then the brandy. Beat the egg white with 1/3 cup sugar till stiff peaks form. Stir in the whites (I use a wisk).

2. 2

   Note: If you are going to bottle the eggnog you need to store in a large container and whisk it evereyday until all the egg whites are incorporated, this can take 4-5 days, and a real good excuse to sample some everyday. The egg whites keep rising to the top and makes bottling hard.

3. 3

   If you are making for a party make the day before and give it a good stir before pouring in the punch bowl, top with more nutmeg if desired.