A traditional eggnog recipe uses 12 eggs with the yolks and whites separated, 6 cups of milk, 2 cups of heavy cream, 1 1/2 cups of sugar and 2 teaspoons of ground nutmeg. The alcoholic component of the drink requires 2 cups of bourbon and 3/4 cup of brandy.
To make the eggnog, mix the egg yolks and sugar in a large mixing bowl until it is the color of butter, which usually takes about 10 minutes. Slowly add the bourbon and the brandy to this mixture, 1 or 2 ounces at a time. After adding the liquor, allow the mixture to cool in the refrigerator for a while, taking it out when party guests arrive or when transporting it to a party.
When cooled, stir the mixture and add the nutmeg. In another bowl, beat the cream with a mixer until it forms large peaks. Do the same for the egg whites in a separate bowl. Fold this egg white mixture into the egg yolk mixture gently, and then gently fold the cream mixture into the egg mixture. Ladle this mixture into serving cups and garnish with nutmeg.
Because this recipe contains raw eggs, only properly refrigerated and cleaned eggs should be used to avoid the risk of salmonella.