Rob's " Plain Old " Eggnog

Directions

1. 1
   Separate the eggs: keep all the yolks and 7 of the whites (reserve the leftover whites for another recipe).
2. 2
   Place the egg yolks in a electric mixing bowl and beat at high speed until frothy.
3. 3
   Still beating, add the sugar 1/4 cup at a time; beat until the sugar has fully dissolved and the egg mixture has thickened.
4. 4
   Move egg mixture to a large serving or punch bowl and whisk in the milk, cognac, brandy, rum, vanilla and nutmeg.
5. 5
   In the mixing bowl, whip the whipping cream until thickened; fold the whipped cream into the mixture in the punch bowl.
6. 6
   In another dry (make sure it's dry!)
7. 7
   mixing bowl, whisk 7 egg whites until they firmly hold a peak; fold whites into the mixture in the punch bowl.
8. 8
   Refrigerate for 30 minutes and then serve immediately.
9. 9
   Notes: the nog will only sit for six hours, so you can't make it too far in advance; for an extra kick double the alcohol content; also, make sure to let your guests know that this contains raw eggs, as pregnant women are advised to not partake of such.