Best Ever Eggnog

Directions

1. 1
   Seperate eggs into 2 glass bowls-yolks in one-whites in another.
2. 2
   Beat yolks with 1 1/2 cups sugar until thick and creamy-reserve the remaining 1/4 cup.
3. 3
   Wash and DRY beaters and whip the whites until stiff, beat in the reserved sugar and continue until the whites hold their peaks.
4. 4
   In a large punch bowl combine yolks and whites by mixing gently on low.
5. 5
   Add the cream 2 cups at a time, stirring gently.
6. 6
   Stir in the booze, gently.
7. 7
   Sprinkle 2 t's of the nutmeg on top.
8. 8
   Let sit in the fridge for at least 2 hours-a yummy crust will form.
9. 9
   Serve in glasses and offer a dash of the remaining nutmeg.