This is Alton Brown’s recipe and it makes about 6 cups. Traditionally eggnog is blended with rum, but I like to add whiskey.
4 egg yolk
1/3 cup sugar
1 pint whole milk
1 cup heavy cream
3 fluid ounces whiskey, bourbon, or rum
1 teaspoon nutmeg, freshly grated
4 egg white
1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
2. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
3. Whisk the egg whites into the mixture. Chill and serve.