Best Ever Eggnog

• 1 dozen egg
• 4 cups light cream
• 4 cups heavy cream
• 1 3/4 cups white sugar
• 26 ounces rye whiskey
• 5 ounces rum
• 3 ounces cognac
• 3 teaspoons ground nutmeg

1. Seperate eggs into 2 glass bowls-yolks in one-whites in another.
2. Beat yolks with 1 1/2 cups sugar until thick and creamy-reserve the remaining 1/4 cup.
3. Wash and DRY beaters and whip the whites until stiff, beat in the reserved sugar and continue until the whites hold their peaks.
4. In a large punch bowl combine yolks and whites by mixing gently on low.
5. Add the cream 2 cups at a time, stirring gently.
6. Stir in the booze, gently.
7. Sprinkle 2 t's of the nutmeg on top.
8. Let sit in the fridge for at least 2 hours-a yummy crust will form.
9. Serve in glasses and offer a dash of the remaining nutmeg.

egg, light cream, heavy cream, white sugar, rye whiskey, rum, cognac, ground nutmeg

Taken from www.food.com/recipe/best-ever-eggnog-14188 (may not work)