This is a recipe for an American-style Christmas eggnogg. It’s pretty potent, and a little dangerous, since you can’t taste the alcohol at all. And don’t worry, you can’t taste the egg either! I’ve split it into 8, 16 or 24 servings.

Method

Each step must be done gently and slowly
to preserve fluffiness. A good whisk for the stirring and a high speed
mixer for the egg-whites and cream helps this process immensely.

1. Separate eggs into yolks and whites in separate bowls.
2. Beat egg-yolks with half the sugar, then set aside.
3. Beat egg-whites until stiff, then mix in other half of the sugar.
4. Pour the yolks into the whites and mix together slowly.
5. Slowly stir in the rum.
6. Slowly stir in the milk.
7. Slowly stir in the whiskey.
8. Stir in half of the cream.
9. Whip the rest of the cream and fold in carefully.

Serve
at room temperature by ladling the eggnog into cups and sprinkle nutmeg
on the top. Try to get some of the foam and some of the liquid (if not
fully mixed) in each cup.

Notes

• Nonalcoholic:
  This recipe can be made nonalcoholic by substituting an equal amounts
  of milk for the rum and whiskey and it is still delicious. I’ve not
  tried it personally and I’d love to get more feedback on this. I
  understand and respect the question, but to me making eggnog without
  alcohol is akin to making lemon-aid without the lemons.
• Raw eggs: People ask about the raw eggs in the eggnog. Pasteurized eggs do not
  work. They don’t separate well and the whites do not froth up at all.
  In unpasteurized eggs, one in 20,000 contain bad bacteria. Buy your
  eggs just before making the eggnog and keep them well refrigerated.
• French toast:
  Although certainly almost as good as a drink the next morning, eggnog
  can be refrigerated overnight and used at breakfast by soaking bread in
  it and frying till browned for some excellent French toast, adding
  butter and syrup at will.
• Taking to a party: If you are
  trying to take some eggnog to a party, you have a couple of options.
  You could do the egg-whites, yolks, and sugar steps and put that foamy
  mixture in one container. Then mix all of the liquids (without the
  cream) into a second container. Then bring the heavy cream to add and
  whip on-site. You could also add the heavy cream liquid in with the
  other liquids and whip and take the rest of the cream in a third
  container.