Stephen Bilynskyj's EGG NOG

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(like melted ice cream! Once you taste this, you will NEVER drink that travesty that is sold in the grocery store)

1 dozen eggs

1 qt. heavy whipping cream

1 qt. half & half

1-2 cups whole milk

1 pound powdered sugar

¼ cup REAL vanilla extract

1. Separate eggs and set aside whites (in refrigerator if not serving immediately).

2. Beat yolks on low until smooth, then slowly add in powdered sugar until consistency of a very soft frosting.

3. With mixer set very low, beat in the whipping cream, scraping sides and bottom to get the yolk mixture fully blended in.

4. Still on low, beat in the vanilla and pour into gallon container. Add half & half and maybe a cup of whole milk. Shake and refrigerate if serving later.

5. When ready to serve, whip egg whites until just less than stiff, then fold into the yolk and cream mixture, maybe in a punch bowl.

6. Top servings with ground nutmeg if desired. (We use whole nutmeg, and grate it with a tiny grater straight into the cup)

NOTE:

1) the longer you let this sit, the more the flavors improve

2) This recipe uses raw eggs. If you don't avoid sampling cookie dough or eating Caesar Salads, you won't hesitate to drink this nog. But if you are concerned about salmonella, drink at your own risk.