Knock Your Socks Off Eggnog
Separate eggs. Beat the yolks with the sugar until smooth. Then beat in the whiskey VERY slowly (this is the important step, as the whiskey is "cooking" the eggs; it should take 30 minutes or more to get all the whiskey in). The liquor may be added faster as you proceed. After the whiskey, add the rum. Beat the egg whites until stiff, and then fold the yolk mixture _slowly_ into the whites. Finally whip the cream and fold it into the nog. Put the eggnog in a cool place (the garage, the fridge) and stir about once a day. A crust will form on the top which needs to be stirred in. The nog will get better and better with time, and will keep for weeks. It will be quite harsh for 4-5 days, but after that will be smooth as silk.
So make it a week or even two before you need it!
Notice that there are no spices. It really doesn't need them, but you can sprinkle a little nutmeg/cloves/cinnamon on top as you serve it, if you like.
FROM: Phil Thwing