Eggnog

Directions

1. 1
   In a VERY large bowl, with an electric mixer, beat the sugar and egg yolks until light colored and dull.
2. 2
   Slowly add the bourbon and rum.
3. 3
   Stir in the milk and cream and then the brandy.
4. 4
   Beat the egg white with 1/3 cup sugar till stiff peaks form.
5. 5
   Stir in the whites (I use a wisk).
6. 6
   Note: If you are going to bottle the eggnog you need to store in a large container and whisk it evereyday until all the egg whites are incorporated, this can take 4-5 days, and a real good excuse to sample some everyday.
7. 7
   The egg whites keep rising to the top and makes bottling hard.
8. 8
   If you are making for a party make the day before and give it a good stir before pouring in the punch bowl, top with more nutmeg if desired.