Best Ever Eggnog - cooking recipe

Ingredients

1 dozen egg
4 cups light cream
4 cups heavy cream
1 3/4 cups white sugar
26 ounces rye whiskey
5 ounces rum
3 ounces cognac
3 teaspoons ground nutmeg

Preparation

Seperate eggs into 2 glass bowls-yolks in one-whites in another.
Beat yolks with 1 1/2 cups sugar until thick and creamy-reserve the remaining 1/4 cup.
Wash and DRY beaters and whip the whites until stiff, beat in the reserved sugar and continue until the whites hold their peaks.
In a large punch bowl combine yolks and whites by mixing gently on low.
Add the cream 2 cups at a time, stirring gently.
Stir in the booze, gently.
Sprinkle 2 t's of the nutmeg on top.
Let sit in the fridge for at least 2 hours-a yummy crust will form.
Serve in glasses and offer a dash of the remaining nutmeg.