Egg Nog

My father said I could share our super-secret family recipe for egg nog, as long as you all promise not to tell it to anyone. It's real egg nog, none of this wussy nasty syrupy stuff they sell in grocery stores these days. It's also about 40 proof and so fluffy and soft you don't even notice as it slides on down.

6 eggs (you want these to be fresh, so don't buy them a week before making the egg nog!)
3/4 cups sugar
1 pint whipping cream
1 pint half & half
1 1/2 cups Jack Daniel's
1 oz rum (though when my father and I are in charge, we usually assume "1 oz" means "1/4 cup")

About a day before you plan on actually having the egg nog, separate the eggs. Beat the yolks with 1/2 cups sugar until lemon colored and thick. Add the whisky, rum, and half & half. Separately, beat the egg whites with 1/4 cups sugar until stiff. Fold this into the yolk mixture.

Age this mixture in the refrigerator overnight. This is so that the alcohol can "cook" the eggs, making the final product completely safe to drink. The next day, whip the whipping cream (with a dash of vanilla). Fold the whipped cream into the refrigerated mixture; you don't want to mix them too much. The final mixture will be somewhat heterogenous at first, but after sitting for a bit will be light and fluffy and delicious. It is also quite yummy with a touch of nutmeg.

Here's to a happy rest-of 2006 and a delightful 2007!