Jo's Eggnog

Jo says this is how Mom taught her to make eggnog, but, oddly enough, I never remember Mom making it, only Jo! Yummy, yummy!

This presumes you are using a stand mixer. It can be made with a hand mixer, but it will take longer and you might need someone to help with the pouring, etc. Measurements for bourbon, milk, sugar, salt and vanilla are approximate. You'll just have to use your imagination, as Aunt Anna would say.

1 doz. eggs, separated
1 pint whipping cream
1/2 - 3/4 gal. milk - I use fat free
1 1/2 cups +/- Old Forester or other bourbon, can add more at the end - DON'T use the expensive stuff. You'll never taste the difference.
1/2 - 1 cup sugar, divided
1 - 3 tsp. vanilla
pinch salt
fresh ground nutmeg

Whip the egg whites until foamy. Slowly add 1-3 T sugar. Turn the mixer to medium high and continue to whip until they form soft to medium peaks. Pour into a grease-free bowl and set aside.

In the same mixer bowl, whip the cream on medium until foamy. Slowly add 1-3 T sugar. Turn the mixer to medium high and continue to whip until it's stiff. Be careful not to over beat the cream. Pour into a different bowl than the egg whites and set aside.

In the same mixer bowl, whip the egg yolks on medium until foamy. Slowly add 1-5 T sugar and small pinch of salt (don't leave out the salt - you only need a bit) and and a bit of vanilla. Continue to beat until they have turned a light yellow.

Turn the mixer to "stir" and slowly add 1 cup Old Forester or whichever bourbon you choose. If you add the bourbon too fast, you run the risk of curdling the egg yolks. If you do, it will look like scrambled eggs and you'll have to throw those out and start with new egg yolks.

With the mixer still stirring the egg/bourbon mixture, slowly pour in at least 1/2 - 3/4 gal. of milk. Taste. Before you add more sugar, remember there is 1/4-1/3 cup of sugar in the egg whites and whipped cream. You don't want the eggnog too sweet.

In a punch bowl or a bowl that will hold at least 1 1/2 gallons, put the egg whites and whipped cream. Slowly pour the yolk/bourbon/milk mixture over them. Gently fold the whites, cream and milk mixture together until you see foam, but not blobs of egg white floating around. If you do this too vigorously, the whites and cream will deflate too much and you won't have any foam on top.

Serve in small glasses or cups with fresh nutmeg grated on top.

This recipe makes a bunch.