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Traditional Egg Nog
submitted by: A Gunslinger
12 eggs, separated
1 c. sugar
1 1/2 c bourbon
1/2 c. brandy
6 c. milk
ground nutmeg
1 c. heavy cream
Beat egg yolks with sugar on low speed in a large bowl until mixed. At high speed, beat until thick and lemon-coloured (about fifteen minutes).
Add alcohol, one tablespoon at a time, to mixture. Cover and chill.
In the meantime, chill a 5-6 quart punch bowl. About twenty minutes before you will be serving your egg nog, stir the yolk mixture, milk, and 1 1/4 tsp. nutmeg in the bowl.
In another large bowl beat egg whites at high speed until soft peaks form.
In a smaller bowl (you can use the same beaters), beat cream at medium speed until stiff peaks form.
Using a whisk, gently fold egg whites, cream, and yolk mixture just until blended. Serve cold (no ice).
Makes 32 one-half cup servings.
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