1 quart cream
1 quart milk egg yolks beaten
12 egg whites beaten to stiff peaks
1/2 pint rye whiskey
1 pint brandy
1/2 pint Jamaican rum
1/4 pint sherry
Mix liquors together first.
Separate yolks and whites of eggs. Whites need to achieve room temperature. Beat the egg yolks with sugar until they turn to a creamy, light yellow paste.
Add liquor to beaten yolks, drop by drop first, slowly beat. Add cream and milk, slowly beating.
Once blended, set aside. Beat the whites of eggs until seeing “stiff peaks” – Peaks will form in the foam, and the tips will curl over.
Carefully fold into the creamy yolk mixture. Folding in the egg whites adds a fluffy texture that will keep the eggnog. Let set in the refrigerator at least 3to 5 days to cure the raw eggs and so flavors can blend. The mixture will separate as it cures. This is OK. Just be sure to re-incorporate mixture before serving cold.
Top with a sprinkle of nutmeg. Garnish with cinnamon stick if desired.