12 Eggs Separated
1 lb Confectioners Sugar
1 quart Whipping Cream
1 quart Half and Half
4 cups of Liquor  (Dark Rum, Brandy, Bourbon, Kahlua, Grand Marnier, Peach Brandy)
12 Egg Whites ( Cooking In Box)

Beat egg yolks separately until light in color
Beat in gradually confectioner’s sugar
Add very slowly, beating constantly  2 cups liquor
Let mixture stand covered for 1 hour in the refrigerator.

To pasteurize, you need to slowly bring the mixture up to 150 degrees and maintain that temperature for 5 minutes.

Add to the nog 2 cups of whipping cream and 2 cups of half and half and very slowly, bring the mixture up to 150 degrees, stirring constantly. When it reaches 160 degrees, turn the heat very low and maintain this temperature for 5 minutes.

You can then add the remaining 2 cups of whipping cream and half and half and 2 more cups of alcohol.  Stir thoroughly and refrigerate covered for 3 hours.

Beat egg whites until stiff.  Fold into eggnog and serve with nutmeg.

My favorite is basically the recipe from "The Joy of Cooking":

Beat separately until light in color
  12 egg yolks
Beat in gradually
  1 lb. confectioner's sugar
Add very slowly, beating constantly
  2 c. dark rum, brandy, bourbon, or rye
These liquors form the basis of the "nog", and you may choose one
variety or mix to taste; I prefer rum.

Let mixture stand covered for 1 hour to dispel the "eggy" taste.

Add, beating constantly,
  2 to 4 cups of liquor (chosen as above; I use rum)
  2 quarts whipping cream
  1 cup peach brandy, if desired (I've never added it)
Refrigerate covered for 3 hours.

Beat until stiff but not dry
  8 to 12 egg whites

Fold egg whites lightly into the other ingredients. Serve sprinkled
with fresh nutmeg and cinnamon to taste.

Yield is about 1 gallon.

This is a very rich, high-cholesterol, high-octane eggnog. If you use
4 cups of liquor in the second part, it will be *very* alcoholic; if
you only use 2 cups, it will still be pretty strong.
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