Dallas Petroleum Club Eggnog... Super Leaded

Very delicious, rich, potent eggnog. I double this to make a punchbowl full for a neighborhood party. Everyone enjoys it and it is always "disappears" by the end of the night! I use fresh/organic eggs.

• Ready In: 30 mins
• Serves: 12
• Yields: 1 punch bowl

Ingredients

• 1  dozen egg, separated
• 1 1⁄2 cups sugar (divided)
• 1  teaspoon vanilla
• 1 1⁄2 pints milk
• 1  pint half-and-half cream
• 1  pint dark rum
• 1⁄2 pint brandy
• 1⁄2 pint Bourbon
• 1  pint heavy cream

Directions

1. Whip egg yolks with 1 cup sugar, until stiff.
2. Combine the vanilla, milk, half and half, rum, brandy bourbon and then hand mix in the whipped egg yolks/sugar mixture.
3. Whip egg whites until stiff along with another ½ cup of sugar. (Hint: add the sugar once the egg whites are almost stiff, otherwise it takes a while to get the white to stiffen.).
4. Whip heavy cream to soft peaks.
5. Fold in the whipped cream and egg white/sugar mixture.
6. Let refrigerate approximately 5 hours, it can lasts for days in the refrigerator though.
7. Serve with a sprinkle of nutmeg.
8. NOTE: When you remove from refrigeration you will need to mix back in the foam that has separated.