Eggnoggin

• 12 egg yolks
• 1 cup fine granulated sugar
• Crushed ice
• 1 quart bourbon
• 1 pint Cognac
• 1/2 pint heavy white rum
• 1/2 pint apricot liqueur
• 1 quart milk
• 1 quart heavy cream
• 12 egg whites, stiffly beaten
• 2 tablespoons orange-flower water
• Garnish: powdered zest of orange, to taste

1. Beat the egg yolks until they are light and gradually beat in the sugar until the mixture is thick and light-colored.
2. Turn the mixture into a chilled punch bowl set in crushed ice.
3. Stir in slowly the bourbon, Cognac, heavy white rum, and the apricot liqueur.
4. Blend in the milk and heavy cream, whipped just to a froth, and fold in the egg whites, stiffly beaten.
5. Sprinkle the punch with orange-flower water.
6. Serve in 4-ounce glass noggins (small cups) and sprinkle each serving with powdered zest of orange.

egg yolks, sugar, bourbon, cognac, heavy white rum, apricot liqueur, milk, heavy cream, egg whites, orangeflower water, orange

Taken from www.epicurious.com/recipes/food/views/eggnoggin-200910 (may not work)