12 eggs (whites and yolks separated)
2 cups sugar, plus 1/4 cup (set aside)
1 liter bourbon or whiskey
8 oz. 151 rum
8 oz. brandy or cognac
48 oz. whole milk
24 oz. heavy cream
1 tablespoon vanilla extract
1 teaspoon nutmeg
Cinnamon sticks, optional
Hand-mix the yolks in a large mixing bowl until pale yellow in color.
Begin slowly adding sugar, mixing it in a little at a time. Continue beating until sugar is absorbed.
Pour bourbon, rums and brandy into a single serving pitcher and stir for 30 seconds.
Slowly add liquor into egg/sugar mixture, hand-mixing as your pour a steady stream of liquor into the mixing bowl. Beat constantly until mixture is custard-like in texture. (It is imperative to slowly add the liquor to the egg mixture, as the liquor cures or cooks the raw egg. When done correctly, the liquor, sugar and eggs combine into a rich custard that forms the base of your Eggnog Superior.)
Beat milk into the egg and liquor mixture, set aside.
Return to egg whites, beat until stiff peaks form.
In a separate mixing bowl, combine heavy cream with 1/4 cup granulated sugar and vanilla extract. Whip the cream until thickened.
Fold whipped cream into egg white mixture.
Slowly pour liquor/egg custard mixture into whipped cream/egg white mixture, thoroughly folding the custard into the creamy whites until mixture is completely blended.
Add fresh nutmeg, cover and refrigerate for 2-12 hours prior to serving.
Optional: serve with cinnamon sticks. Enjoy!