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.