Eggnog

Yields about 1/2 gallon

6 eggs
1 pt Kentucky whiskey or bourbon
1 c dark rum
1 pt heavy cream
1 pt half and half
1/2 c sugar
grated nutmeg

Note: Start this process at least two weeks before you want to drink it.

In a large bowl, beat the eggs until yellow and thick. Add the liquors, and stir until blended.

In another bowl, beat the heavy cream until it is thickened (to very soft peaks - don't overbeat). Fold the whipping cream into the egg mixture. Add the half and half and sugar, and stir until the eggnog is combined.

Pour the eggnog into clean containers (I use empty liquor bottles), and cover tightly. Let this mellow in your refrigerator for at least a couple of weeks, more likely a couple of months. Serve in cups and sprinkle with freshly grated nutmeg.