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Eggnog in Quantity Recipe

12 egg yolks
1 lb. confectioners' sugar
4 or more cups dark rum, brandy, bourbon or rye
2 quarts whipping cream
8 to 12 egg whites
fresh nutmeg

Beat the egg yolks until they are light in color. Gradually beat in the confectioners' sugar. Add 2 cups of liquor (or combination of liquors) very slowly, beating constantly. (Note: Any of these liquors can form the basic ingredient of the nog or may be combined to taste.)

Let the mixture stand covered for 1 hour to dispel the "eggy" taste. Add, beating constantly, 2 or more cups of liquor and the whipping cream. Refrigerate for 3 hours. Beat the egg whites until stiff but not dry. Fold them lightly into the other ingredients. Serve the eggnog sprinkled with fresh nutmeg.

Makes about 1 dozen servings


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