This eggnog isn’t easy, but the work you put into it will be well rewarded by the perfect seasonal bourbon delivery system. Make this non-alcoholic version so that you can lull all the minors to sleep and adjust the kind or amount of liquor for your own tastes. It might just save your sanity this holiday.
WARNING: Do not give to the lactose intolerant or very small children (unless you don’t mind changing diapers for the next 6 hours). Whoever goes into the bathroom next will thank you.
EPIC EGGNOG
Makes about 40 punch cups
Ingredients:
12 eggs
1 qt. heavy whipping cream
½ gallon milk
2 ½ c. sugar
3 T vanilla extract
Cinnamon or nutmeg (optional)
Separate the eggs. Beat egg yolks in a med. size bowl until light and fluffy. Gradually add 1 c. sugar. Beat egg whites in a large bowl until fluffy. Add 1 c. sugar and continue beating until soft peaks form. Fold whites into the yolks in a very large bowl or dutch oven (trust me, you’ll need it). Add cream, milk, and extract. Serve with cinnamon or nutmeg to taste.
Note: The egg foam will separate so be sure to stir the eggnog before serving it.
Drink up.

