Eggnog

• 12 eggs
• 1 lbs powdered sugar
• 4-6 cups dark rum, brandy, bourbon and/or rye
• 2 quarts whipping cream
• Fresh nutmeg
• Peach brandy (optional)

1. Separate 12 egg yolks. Beat yolks until light in color:. Beat in gradually 1 lb. confectioners' sugar.
2. Add very slowly, beating constantly: 2 cups dark rum, brandy, bourbon or rye.
3. These liquors may each form the basic ingredients of the nog or may be combined to taste. Let mixture stand covered for 1 hour to dispell the "eggy" taste. Add, beating constantly:
4. 2 to 4 cups of liquor chosen
5. 2 quarts whipping cream
6. (1 cup peach brandy)
7. Refrigerate covered for 3 hours. Beatuntil stiff but not dry:
8. 8 to 12 egg whites
9. Fold them lightly into the other ingredients. Serve the eggnog sprinkled with:
10. Freshly grated nutmeg

eggs, powdered sugar, dark rum, whipping cream, fresh nutmeg, brandy

Taken from www.epicurious.com/recipes/member/views/eggnog-51597221 (may not work)