Christmas Eggnog #1
Half 'n Half cream
Beat egg whites until fluffy, fold into eggnog. cover and let "age" for 24 hours.
These proportions yield approx 3 1/2 quarts, filling my big pyrex mixing bowl EXACTLY to the rim. --> 14 cups or 28 punchcup servings. It's really imperative that you let it rest overnite to "smooth out" the flavour. If refrigerator space is at a premium, you can keep the egg whites covered, unbeaten, in a separate container and just let the egg/cream/sugar/liquor mix "mellow", beating and adding the egg whites before serving.
I used 2 punchbowls, one big one held a double batch, the smaller one held 1 1/2 batches. I used 1/2 gallon milk cartons to store it in the fridge until party day.... and kept the punchbowl supply chilled with a giant block of "natural" vanilla ice cream.
Beat the egg yolks until very light. Pour in the liquor, one type at a time and beat well. (add the rum LAST to avoid "curdling" the eggs). Add cream slowly, while mixing. Add sugar, mix until disolved. sprinkle with nutmeg.