I love to make eggnog for Christmas. Here’s the (full) recipe; I made only a half batch this year.
Beat together 12 egg yolks until creamy. (Refrigerate the egg whites for later; see below.)
Add 1 lb. confectioner’s sugar and beat until thoroughly mixed and a light lemon yellow.
Slowly add 2 cups liquor (dark rum, brandy, bourbon, rye, or a mixture), beating constantly. (I hate rum, so I use brandy.)
Cover and let stand at room temperature for one hour.
Slowly add 2 quarts whipping cream, beating constantly, until smooth. Add 2 – 4 cups chosen liquor, beating constantly, until smooth. Optionally, add 1 cup peach brandy, beating until smooth. (I use 4 cups of brandy, and always add the peach brandy (or, in a pinch, peach schnapps).)
Whip 12 egg whites until stiff but not dry. Fold the egg whites into the eggnog.
Refrigerate three hours before serving. Top each serving with freshly grated nutmeg.
Enjoy it!