4 Roses Egg Nog

• 1 1/2 doz large eggs
• 1-2 c. white rum
• 1/2 fifth bourbon
• 1 pint brandy
• 2 qt milk
• 2 qt 1/2& 1/2
• 2 pints whipping cream
• 2 1/2 sugar
• nutmeg

1. Separate 6 egg yolks from whites. Reserve whites in fridge, covered.
2. Add yolks to the 12 remaining whole eggs and mix thoroughly. While stirring eggs, gradually drizzle in bourbon, rum, and brandy until fully mixed. Place in fridge overnight.
3. The following day, add 2 cups sugar to egg mixture. Start with 1 1/2 c then add remainder to taste. Stir until completely dissolved. May add more sugar to taste. Add half/half and milk to mix.
4. Whip egg whites to soft peaks, fold gently into mix. Whip cream with 1/2 c sugar, then fold into eggnog. Sprinkle nutmeg on top. Serve very cold, sprinkle additional nutmeg in individual cups to taste.

eggs, white rum, fifth bourbon, brandy, milk, whipping cream, sugar, nutmeg

Taken from www.epicurious.com/recipes/member/views/4-roses-egg-nog-50113927 (may not work)