Brandied Eggnog Punch

• 6 large eggs, separated
• 13 cup sugar
• 1 14 cups cognac (or other brandy)
• 4 cups milk
• 1 cup heavy cream (or half-and-half)
• 1 teaspoon vanilla extract
• freshly grated nutmeg (to garnish)

1. Beat egg yolks and sugar in mixer bowl on high speed until pale and light.
2. Reduce speed and gradually mix in Cognac, milk, cream, and vanilla.
3. Beat egg whites in clean mixer bowl with clean beaters until stiff but not dry, then gently fold into egg yolk mixture with rubber spatula.
4. Pour into punch bowl.
5. Refrigerate until cold.
6. To serve, ladle punch into glasses and sprinkle with grated nutmeg.

eggs, sugar, cognac, milk, heavy cream, vanilla, nutmeg

Taken from www.food.com/recipe/brandied-eggnog-punch-297453 (may not work)