1 cup sugar
1 1/2 quarts thick cream
1 1/4 tumblers whiskey, brandy or rum
Dashes of cinnamon or nutmeg
Beat egg yolks and sugar together until they are senseless (or lemon-colored). Set aside while you beat the egg-whites stiff followed by some harshly thrashed cream. Dump all this into the yokes along with your choice of liquor. Then chill.
Basic Non-alcoholic Eggnog
1 1/2 cups sugar
1 quart cream
to taste vanilla
dash of nutmeg
Seperate eggs at room temp. Beat yolks till creamed with about half of sugar, whites till peaked then add other half of sugar. Beat cream till stiff. Then fold all together. Add vanilla to taste - but remember that a little bit of vanilla goes a long way.
Place into containers keep in refrigerator
for at least one day. Shake before serving.