Ingredients:
- 950ml Cream
- 950ml Whole Milk
- 150g Sugar
- 12 Medium eggs (or 10 large or 8 extra large)
- 2 Cups of Brandy
- 1 Cup Rye Whiskey
- 1 Cup Dark Rum
- 1/2 Cup Sherry
- 1 tsp Nutmeg (Optional)
Putting it all together.
Separate the eggs and beat the yolks until they are a smooth pale yellow. Then slowly add the sugar in while beating on low. Next add the cream and milk while beating and then the liquor and mix until smooth. If you are going to add nutmeg or any other spices, add them now.
In a separate bowl, whisk the egg whites until they form stiff peaks. Then fold them into the yolk and cream mixture until there are no streaks. At this point the eggnog is ready to serve, though it is best aged in a cool spot, like the refrigerator, for 4 - 5 days or longer.