Mo's Ancestral Eggnog

Directions

Separate the 12 eggs.

Set the whites aside in the fridge, tightly covered for safety, as they won't be needed until much later.

Beat the yolks until they noticeably lighten in color.

From here on out, an industrial -strength mixer is a big help.

Continue beating the yolks while adding the confectioner's sugar.

Beat for about 4 minutes or until the mixture turns much lighter yellow and takes on a satin-like texture.

While still beating, slowly add about 2 cups liquor.

*If you decide you need more, this is NOT where you put it in.

After the liquor is thoroughly beaten in, cover the mixture with plastic wrap or aluminum foil and let it stand for 1 hour at room temperature.

This is to cook the eggs and takes much longer if you refrigerate.

I lay plastic wrap right down on top of the mixture to avoid any possible skin that might form.

After standing, add the heavy whipping cream (unwhipped). You could try whipping it first, but again, you are on your own.

Add the nutmeg.

OPTION:

At this point, the original recipe calls for adding an additional 2 -4 cups of liquor, but I omitted this as it passed a taste test as-is.

Mix thoroughly, again.

Refrigerate the mixture for at least 3 hours to let it ripen.

Overnight is good, if you're making it for, say, Christmas day, but see the safety note below if you intend to let it sit overnight.

At the end of the 3 hours, beat reserved egg whites until stiff but not dry, adding about ½ cup sugar to slightly sweeten the whites.

NOTE: 12 egg whites whip into quite a mass, so be prepared.

You can also whip them 6 at a time. This is probably a very good idea if you're affraid your bowl may overflow.

Pour the whites into the serving bowl you will be using.

Then gently and slowly pour the other mixture into the bowl, mixing with a whisk to fold it all together.

The whites should be smoothly and evenly distributed through the Nog to make it fluffy.

They will lose some of their bulk so don't be afraid to mix thoroughly.

Sprinkle the top with some more nutmeg, and serve.

A shaker of nutmeg by the bowl is a nice touch for those wanting a shake on their own mugful.

The first time I made this recipe, I had to keep re-stirring the mixture.

The only difference I can think of is that the second time I didn't add sugar to the egg whites.