Early American Eggnog

Ingredients

• 1 cup brandy
• 0.5 cups sherry wine
• 0.5 cups Jamaican rum
• 0.5 cups whiskey
• 12 large eggs , separated
• 0.75 cups white sugar
• 1 quart whole milk
• 1 quart heavy cream
• 1 quart vanilla ice cream , for serving
• 1 tablespoon freshly grated ground nutmeg , for garnish

Instructions

1. 1

   Add brandy, sherry, rum, and whiskey to a bowl; set aside.

2. 2

   Place egg yolks and egg whites into two separate, large bowls; set egg whites aside. Beat egg yolks with an electric mixer until light and frothy; gradually beat in sugar until light colored. Slowly beat in brandy mixture; beat in milk and heavy cream, with the mixer running, until thoroughly blended. Beat egg whites using a clean beater until soft peaks form; gently fold into milk mixture.

3. 3

   Pour eggnog into two clean, gallon-sized plastic milk containers. Refrigerate 5 to 10 days (10 for a smoother taste). Shake containers occasionally to keep alcohol from separating.

4. 4

   Pour eggnog into a punch bowl; whisk to blend. Add vanilla ice cream; garnish with nutmeg.