Classic Eggnog

Yield:  About 2 quarts (12 to 14 servings)

Ingredients

• 8 large eggs, separated
• Pinch salt
• 2 cups heavy cream
• 2 cups whole milk
• 1 cup brandy
• 1 cup dark rum
• 1 tablespoon pure vanilla extract
• 1/2 cup granulated sugar
• Freshly grated nutmeg
• 1/4 cup packed dark brown sugar

Instructions

1. In a large bowl, whisk egg yolks, brown sugar and salt until thickened and pale brown in color, 2 to 3 minutes. Whisk in cream and milk, followed by the brandy, rum and vanilla.
2. In a separate large, clean bowl, whip egg whites with an electric mixer on medium speed until soft peaks form, about 2 minutes. Gradually add granulated sugar and continue whipping until firm, glossy peaks form, 1 to 2 minutes longer.
3. Transfer cream mixture to a punch or serving bowl. Fold in egg whites with a rubber spatula and ladle portions into cups. Sprinkle with freshly grated nutmeg and serve.

Notes:   If you're concerned about bacteria, wash the eggs before using them because any bacteria would come from the shell.

Variations:

• Nice when made with spiced rum.
• Eggs are more easily beaten and incorporated into recipes when they are at room temperature. Either let them sit at room temperature for at least an hour or soak them in warm tap water for about 10 minutes.
• May be made without alcohol, but reduce cream to keep the correct thickness.

Source:  NPR.  http://www.npr.org/2013/12/23/256582141/dont-knock-the-nog-until-youve-tried-this-one