Early American Eggnog

In a large bowl, combine the brandy, sherry wine, Jamaican rum, and whiskey. Stir gently to incorporate, then set aside. (Prep time: 5 minutes)

In two separate large bowls, place the egg yolks and egg whites. Using an electric mixer, beat the egg yolks until light and frothy, about 3-5 minutes. Gradually add the sugar and continue beating until the mixture is light in color and forms a ribbon when the beaters are lifted, approximately 5-7 minutes. Slowly pour in the brandy mixture, incorporating it into the egg yolk mixture while the mixer is running on low speed. Gradually add the milk and heavy cream, ensuring everything is thoroughly blended. (Prep time: 20 minutes)

In the separate bowl containing the egg whites, use clean beaters to whip the egg whites until soft peaks form. Gently fold the whipped egg whites into the milk mixture, being careful not to deflate the whites. This step adds a wonderful lightness to the eggnog. (Prep time: 10 minutes)

Carefully pour the eggnog into two clean, gallon-sized plastic milk containers or similar airtight vessels. Refrigerate for 5 to 10 days, with 10 days recommended for a smoother, more refined taste. Shake the containers occasionally to prevent the alcohol from separating and to ensure a homogenous mixture. (Aging time: 5-10 days)

When ready to serve, pour the aged eggnog into a punch bowl. Whisk gently to re-blend. For an elegant touch, add scoops of premium vanilla ice cream. Garnish generously with freshly grated nutmeg. (Prep time: 5 minutes)