Rob's " Plain Old " Eggnog

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.

* Per serving · 4 servings · Values may vary.