Dowd "White House" Eggnog

12 eggs, separated (I use pasteurized eggs so I don't have to worry about the dangers of raw eggs)

1 lb confectioner's sugar

2 cups bourbon (nothing from the cheap bottom shelf of the ABC store)

2 cups rum (See above tip)

1 quart heavy cream

1 quart half and half

Freshly grated nutmeg

Beat egg yolks until light in color and slowly beat in the confectioner's sugar. Very slowly, beat in one cup of bourbon and 1 cup of rum. Once liquors are incorporated, let this mixture to stand at least an hour before continuing. This will help get rid of the "eggy" taste.

Next beat in the remainder of the liquor and one quart of half and half, and then refrigerate for at least three hours.

Next beat the egg whites until stiff and beat the whipping cream to soft peaks (This will take longer with the pateurized eggs, but add 1/4 tsp cream of tarter and keep whipping-it will happen ). Fold egg whites into egg yolk-sugar and liquor mixture until incorporated fully, then fold in whipped cream thoroughly. Grate nutmeg over the top.

I store mine in large plastic pitchers with lids so that each time, you can shake up the eggnog to make sure everything is well incorporated. Makes about 1 gallon eggnog.