I found this recipe in a newspaper over twenty years ago. I've been making it ever since. It's extremely decadent and my family's favourite. Once you've had a taste of the real stuff, you'll never buy the supermarket eggnog again.
12 eggs separated
1 cup sugar
2 cups light cream or half and half
1/2 cup rye, rum, or brandy
3 cups heavy cream
Combine the yolks with the sugar and beat until thick and lemon colored. Slowly add the light cream and liquor and beat until well blended. Cover and refrigerate for several hours or overnight.
Beat egg whites until soft peaks are formed. Beat whipping cream in a large bowl to very soft peaks. Then fold in egg whites. Add this to the yolk mixture in the punch bowl. Sprinkle with nutmeg.
Makes 16 cups
Please keep refrigerated at all times.
Please make sure you use the freshest grade AAA eggs with intact shells and avoid contact between the yolks or whites and the shells.