EPIC EGGNOG

Epic Eggnog 

   Here it is:  an opulent, completely decadent and very convivial eggnog.  This is one of my most requested recipes, and for good reason.  If you've only had the supermarket versions prepare yourself.  A lot of people won't take the trouble to make the stuff.  They will just get a few quarts of boughten eggnog, add some eggnog ice cream and whiskey to taste.  That will do, but this New Orleans version using Myers Rum and Bourbon (Maker's Mark please).  The recipe can be cut in half or even quartered, just don't make it too far ahead or it will "wilt".  Not for the faint of heart.  Makes about 30 punch cups.

12 large eggs, separated

1 cup sugar

1/2 cup Myers Dark Jamaican rum

2 1/2 cups best-quality bourbon (Maker's Mark)

3 cups heavy whipping cream

1 cup milk

1 to 1/2 cups heavy whipping cream WHIPPED

Freshly grated nutmeg, for serving

Combine the egg yolks with 1/2 cup of the sugar in a mixing bowl and beat until the mixture is creamy and thick.  Use an electric mixer for best results.  Add the rum and bourbon and beat thoroughly.  Add the cream and milk and beat, beat, beat again. 

Beat the egg whites until they hold a soft peak.   Gradually add the remaining 1/2 cup sugar, beating until the whites hold a stiff peak-don't, however, let them get "grainy".  Fold them into the yolk mixture.  Chill thoroughly until serving time.

Pour the eggnog into a CHILLED punch bowl and gently fold in the whipped cream.  Grate nutmeg over the top and serve.

NOTE:  If you make the eggnog ahead, it will liquify-and that's a very poor eggnog.  Southern eggnog is righ and thick, so serve it soon after it is mixed.