Rob's Plain Old Eggnog

• 14 medium eggs
• 1 12 tablespoons good quality vanilla extract
• 1 14 cups sugar, sifted
• 1 quart whole milk
• 1 teaspoon ground nutmeg
• 14 cup cognac
• 14 cup brandy
• 18 cup dark rum
• 1 cup heavy whipping cream

1. Separate the eggs: keep all the yolks and 7 of the whites (reserve the leftover whites for another recipe).
2. Place the egg yolks in a electric mixing bowl and beat at high speed until frothy.
3. Still beating, add the sugar 1/4 cup at a time; beat until the sugar has fully dissolved and the egg mixture has thickened.
4. Move egg mixture to a large serving or punch bowl and whisk in the milk, cognac, brandy, rum, vanilla and nutmeg.
5. In the mixing bowl, whip the whipping cream until thickened; fold the whipped cream into the mixture in the punch bowl.
6. In another dry (make sure it's dry!)
7. mixing bowl, whisk 7 egg whites until they firmly hold a peak; fold whites into the mixture in the punch bowl.
8. Refrigerate for 30 minutes and then serve immediately.
9. Notes: the nog will only sit for six hours, so you can't make it too far in advance; for an extra kick double the alcohol content; also, make sure to let your guests know that this contains raw eggs, as pregnant women are advised to not partake of such.

eggs, vanilla extract, sugar, milk, ground nutmeg, cognac, brandy, dark rum, heavy whipping cream

Taken from www.food.com/recipe/robs-plain-old-eggnog-107009 (may not work)