1/2cupalcoholrum, whiskey, brandy, or bourbon (I used gold rum)
Nutmeg and cinnamonfor serving
Beat yolks alone until light in color, about 3 minutes. Gradually beat in confectioner's sugar.
Add alcohol very slowly, beating constantly. Cover and refrigerate for an hour to help dispel the eggy taste.
Add cream and milk, beating constantly. Cover and refrigerate for an additional 3 hours.
Just before serving, beat egg whites until stiff but not dry (like a meringue). Fold whites into eggnog.
Serve sprinkled with nutmeg and cinnamon to taste. Yield is about 1 quart.
The FDA recommends not eating raw or undercooked eggs, which are in this recipe. For a more boozy recipe, substitute more alcohol for the milk. For a nonalcoholic recipe, substitute more milk for the alcohol. If you have leftovers, throw it in your ice cream maker with a little nutmeg and cinnamon for the best ice cream ever!