Eggnog

• 1 quart of half and half (or one pint each of milk and cream)
• 12 large eggs
• 1/4-1/2 cup sugar (to taste)
• 2 cinnamon sticks
• 1/4 cup whole mace blades
• 1 tablespoon vanilla extract
• 2 cups booze (mixture of brandy, rum and whiskey)

1. Pour half and half into a saucepan. Add mace and cinnamon. Put on medium heat, stirring occasionally until it begins to boil. Remove from heat and allow to cool.
2. While half and half is cooking, separate eggs. Put whites into large mixing bowl and yolks into a stainless bowl or the top of a double boiler.
3. Add sugar to yolks and cook over a double boiler until slightly frothy. Remove from heat and allow to cool.
4. While yolks and half and half cool, beat whites with electric mixer until soft peaks form. Add vanilla extract and booze. Continue mixing until homogenized.
5. Ensure that yolks and half and half are completely cooled. If they are still hot, they will cook the whites, and chunks will form.
6. Add cooled yolks to whites whisk in. Strain cooled half and half into whites and whisk in.

milk, eggs, sugar, cinnamon sticks, mace blades, vanilla, brandy

Taken from www.epicurious.com/recipes/member/views/eggnog-1214479 (may not work)