Eggnog Recipe for the Holidays

Please note that this eggnog is a potent alcoholic beverage. Please encourage the members of your party to bring a designated driver if they plan on drinking. To lower the alcohol in the recipe, use lower proof whiskey and/or rum, or substitute a cup of milk for every cup of alcohol removed.

Ingredients	8 servings	16 servings	24 servings
Fresh Eggs (separated into yolks/whites)	4	8	12
Sugar (divided into 2 equal parts)	1/2 cup (1/4c, 1/4c)	1 cup (1/2c, 1/2c)	1 1/2 cups (3/4c, 3/4c)
White Rum (dark works)	1 cup	2 cups	3 cups
Milk (Whole or 2%)	1 1/2 cups	3 cups	4 1/2 cups
Whiskey (Bourbon or Canadian)	1 cup	2 cups	3 cups
Heavy/Whipping Cream (divided into 2 equal parts)	1 cup (1/2c, 1/2c)	2 cups (1c, 1c)	3 cups (1 1/2c, 1 1/2c)
Ground Nutmeg (strongly recommended)	Enough to sprinkle on servings. Consider whole nutmeg nuts and grinder

Eggnog Recipe Instructions
You are doing things gently and slowly to preserve the eggnog's fluffiness. A good whisk for the stirring and a high speed mixer for the egg-whites and cream helps this process immensely. Notes on taking this to a party below.

1. Separate eggs into yolks and whites in separate bowls. I put the whites into the mixer and the yolks into another bowl.
2. Beat egg-yolks with 1/2 of sugar, set aside.
3. Beat egg-whites until stiff, then mix in other 1/2 of sugar.
4. Pour the yolks into the whites and mix together slowly.
5. Stir in white rum slowly. I've tried dark rum and it works.
6. Stir in milk slowly
7. Stir in whiskey slowly (Bourbon, Canadian, Sour Mash. I use Jim Beam or Jack Daniels)
8. Stir in 1/2 of cream slowly
9. Whip rest (1/2) of cream and fold it into the mixture carefully. 
10. Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top.