Butterscotch Eggnog - cooking recipe

Ingredients

12 eggs, separated
1 1/2 cups granulated sugar
4 cups milk
2 cups heavy cream
1 tablespoon vanilla extract
4 ounces butterscotch schnapps (or more to taste)
fresh nutmeg

Preparation

Separate eggs at room temperature by placing yolk in one bowl and egg whites in another; be careful, one speck of yolk in the white can ruin the whole recipe. Beat yolks until creamed with about half of the sugar. Add remaining sugar. Continue to beat until it looks like the color of butter (about 10 min) Chill in refrigerator. Beat cream until it forms stiff peaks, and refrigerate.Beat Egg Whites until it forms stiff peaks.
Nog Assembly:
About 30 minutes before serving, add in the following order:
Add milk to chilled yolk mixture. Add vanilla extract and butterscotch schnapps and stir.
Gently fold the egg white mixture into the yolk mixture.
Gently fold the fluffy cream into the mixture.
Serve in a punch bowl with a sprinkle of fresh grated nutmeg (or ground nutmeg).
If your quest would like a stronger nog, can individually add a splash of Brandy, Jack Daniels or your favorite whiskey. (My sister and brother-in-law do. Say it's \"real good\".