12 eggs separated – SEE NOTE
1 and 1/2 cups sugar
1 quart of heavy cream
2 cups of whole milk
3 cups of dark rum, bourbon or brandy – SEE NOTE
2 tablespoons of vanilla extract – SEE NOTE
Freshly ground nutmeg or cinnamon
Put the yolks in a large mixing bowl and beat with an electric mixer until combined well.
In small amounts, slowly add the sugar to the eggs, beating until thick and pale yellow in color.
Stir in the cream and the milk. Then add the rum, bourbon or brandy and the vanilla extract.
Cover and refrigerate until chilled, cover and refrigerate overnight. If refrigerating overnight, cover and refrigerate egg whites. When ready to serve, bring the egg whites to room temperature before continuing to the next step.
Just before you serve, stir the egg yolk mixture well. Beat the room temperature egg whites until stiff peaks form.
Gently stir egg whites into the stirred egg yolk mixture and pour into a punch bowl. Garnish with the nutmeg or cinnamon.
NOTE: Use “PASTEURIZED” eggs to eliminate the worry from using raw eggs, if desired.
The alcohol and vanilla extract can be completely eliminated from the recipe if these ingrediets are not desired, or if you want to make the Egg Nog child friendly.