Four Spirits Eggnog

• 18 egg yolks
• 1 fifth Cognac
• 1 pint dark rum
• 3/4 pint peach brandy
• 1/2 pint applejack
• 1 1/2 pounds confectioners' sugar
• 3 quarts milk
• 2 cups heavy cream
• 18 egg whites, lightly beaten

1. Beat the egg yolks until they are thick and pale.
2. Add Cognac, dark rum, peach brandy, and applejack.
3. Stir in confectioners' sugar and blend well.
4. Add milk and heavy cream and refrigerate the eggnog for at least 5 hours.
5. Before serving, fold in egg whites.

egg yolks, cognac, dark rum, brandy, applejack, sugar, milk, heavy cream, egg whites

Taken from www.epicurious.com/recipes/food/views/four-spirits-eggnog-200911 (may not work)