12 eggs, separated
1 lb. powdered sugar
4 - 6 cups dark rum, brandy, bourbon, or rye
2 quarts heavy cream
1 cup peach brandy
Whole nutmeg

Beat the egg yolks till they're light in color. Gradually beat in the powdered sugar. Very slowly, add 2 cups of the liquor, beating constantly. Let this mixture stand for 1 hour.

While beating constantly, add the remaining liquor, cream, and peach brandy. Refrigerate 3 hours.

Beat the egg whites till they're stiff but not dry. Gently fold them into the other ingredients.

Serve sprinkled with freshly grated nutmeg.

Enjoy!

Merry Christmas!

 

i went through every word with a fine tooth comb, every punctuation with the glimer of hope you misspelled something or added punctuation where it doesn't belong

BUT DAMN IT MAGICIAN YOU LET ME DOWN

Merry Christmas asshole

 

So what is is a good mix dark rum, brandy, bourbon, or rye?

 

Rum is the traditional fortifier for eggnog.

I hate the taste of rum.

I use brandy.

 

. . . glimmer . . . .

 

How many cups of servings will be made with this formula?

And why aren't you going to get sick if I drink a whole bunch of raw eggs? Is that what the liquor is for, for killing the germs off?

(^Merry Christmas Magician... go nuts ^)

 

By the way, is Home-made more correct than Homemade? And if so, why?

 

No.

 

I figure about 1¼ - 1½ gallons, or 20 - 24 cups; the recipe is called Eggnog in Quantity.

[QUOTE=i_heart_my_DB8,Dec 26 2009, 12:35 AM]And why aren't you going to get sick if I drink a whole bunch of raw eggs?

 

[QUOTE=magician,Dec 25 2009, 02:43 AM]
[COLOR=red]4 - 6 cups dark rum, brandy, bourbon,
add 2 cups more liquor,