Recipe - Eggnog Internet

4 Eggs, separated
1/3 cup Plus 2 TBs "superfine"
sugar
2 cup Half & half
One half cup Heavy cream
One half cup Dark Rum (Meyer's
brand suggested)
One half cup Either Corvoisier Cognac
or Tullamore Dew Irish
Whiskey (or any other
*smooth* cognac or bourbon)
Pinch of salt
1 teaspoon Vanilla extract
Fresh nutmeg for grating

1. Whip together the egg yolks and 1/3 cup bar (superfine) sugar til sugar
dissolves and egg yolks take on a pale lemony colour 2. add half & half and
the rum and cognac/whiskey 3. add the vanilla and grate on *some* fresh
nutmeg

4. place this mixture in the refrigerator for up to two hours (preferably
all of these steps have been done in a very clean stainless steel bowl) 5.
After two hours, the egg/half&half/coganc mix should become thick 6. In a
separate stainlees steel bowl whip the reserved egg whites (which also
should have been refrigerated all this time!) till they become frothy. Add
the pinch of salt, continue whipping til *soft* peaks form.
Sprinkle on the 2 TBs sugar and continue whipping on high speed til
*stiff*peaks form. (Do not OVER whip or the egg yolks will break down!) 7.
Withe a rubber spatula, gently fold the egg whites into the egg/half&
half/liquor mixture until well incorporated. 8. Whip the heavy cream (in a
separate bowl, oruse the now empty egg WHITE bowl) till lightly but firmly
whipped 9. Fold the heavy cream into the mixture. 10. Place egg nog into a
punch bowl, or directly into glass/cs. Grate
more FRESH nutmeg on the top and 11. ENJOY!

Helpful hints: (in case i made a mistake on ingredients) 1. The original
eggyolk/H&H/liquor mix after two hours in frig should be thick and creamy
(a result of the alcohol "cooking" the egg yolks.) IF it seems TOOO thick
(you canstand a spoon in it, e.g, you may need to add a little more half &
half) 2. The sugar in the recipe can be increased to One half cup if you want to
*mask* the flavour of the alcohol more (or decreased to One fourth cup if you want a
more potent brew!)

3. The real trick is knowing how to properly whip egg whites and how to
properly FOLD them and the heavy cream into the base mixture. You want to
completely incorporated all so you end up with a frothy, airy, almost
"Ambrosial" consistency throughout. Too much folding deflates the egg
whites and turns them back into egg water. Too little folding leaves you
with egg white *pockets* scattered throughout your drink.

Been years since i made this. It goes down like a milkshake and tastes like
one too, but delivers quite a wallop so WATCH OUT! I usuallyl end up
folding even a little more Cognac and Irish in at the end.

Formatted for MM by RC