Bartending/Cocktails/Eggnog

Ingredients

 * 8 eggs (separated into yolks/whites)
 * 1 cup sugar
 * 1 cup white rum
 * 3 cups whole milk
 * 3 cups whiskey
 * 2 cups heavy/whipping cream
 * ground nutmeg to taste

Glass

 * Punch Cup

Instructions
You are doing things gently and slowly to preserve the eggnog's fluffiness.


 * 1) Beat egg-yolks with 1/2 of sugar, set aside.
 * 2) Beat egg-whites until stiff, then mix in other 1/2 of sugar.
 * 3) Pour the yolks into the whites and mix together slowly.
 * 4) Stir in white rum slowly
 * 5) Stir in milk slowly
 * 6) Stir in whiskey slowly
 * 7) Stir in 1/2 of cream slowly
 * 8) Whip rest (1/2) of cream and fold in carefully.
 * 9) Serve at room temperature by ladling into cups and sprinkle nutmeg one top.

Makes 6 servings

Variations
Shake with ice, strain into highball glass.

Warnings

 * This recipe uses raw eggs. See the module Egg for possible health risks.