Eggnog ... Real Eggnog!

this recipe makes between 1 and 2 gallons of eggnog, depending on how frothy you make it.
it works just fine as a half recipe, too.

• 1 dozen fresh eggs
• 2 quarts heavy cream (real cream, no additives)
• 1 pound confectioners sugar
• 1 quart (4 cups) good irish or rye whiskey*
• 1 whole nutmeg & grater, for garnish

You'll need an electric mixer (handheld or a Kitchenaid stand mixer), and a couple of bowls, one big and one bigger to make and serve this in).

1. Seperate the eggs. Save the whites for later.
2. Beat the yolks until light in color
3. Beat in gradually the 1 lb of sugar
4. Add very slowly 2 cups of whiskey while beating continuously
5. Let stand covered one hour to 'cook' the yolk flavor out
6. Add slowly the rest of the whiskey while beating constantly
7. Slowly add the 2 quarts of cream while beating constantly
8. Cover mixture and put in fridge for 3 hours
9. beat the eggwhites until stiff but not dry
10. fold the beaten whites into the noggen
11. serve with fresh grated nutmeg sprinkled on top of the cups.
12. Confiscate all car keys!

* you can use a good rum or brandy too, but I prefer Jameson's Irish, or Old Overholt Rye.