Boozey Rich Eggnog

Ingredients

 * 1 quart milk
 * 1 vanilla bean OR 1 tb extract
 * 12 egg yolks
 * 2 cup Sugar
 * 1 cup dark rum
 * 2 cup Bourbon
 * 1 cup cognac or other brandy
 * 8 egg whites
 * 3 tbsp Sugar
 * 1 quart cream
 * Freshly grated nutmeg

For base

 * 1) In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, which has beens split lengthwise, scraped with the back edge of a knife and added to the milk-seeds, pod, and all (if using vanilla extract, you"ll add it after eggnog base has cooked).


 * 1) Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl of ice.


 * 1) Beat the yolks and Sugar together in the top of a double boiler, by hand or with electric beaters, until thick and smooth, about 1 minute.


 * 1) Whisk in the hot vanilla milk.


 * 1) Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula.


 * 1) In time, foam will subside.


 * 1) The eggnog base is done when it coats a wooden spoon without bare spots, 12 to 15 minutes.


 * 1) Immediately pour through strainer, stirring to cool.


 * 1) When cool to the touch, slowly whisk in all liquors (if using vanilla extract instead of vanilla bean, add this now, too).


 * 1) Store eggnog base in refrigerator overnight or up to three days, to ripen.

To complete eggnog

 * 1) At serving, remove vanilla bean and pour eggnog base into a large punch bowl.


 * 1) Beat egg whites with 3 tablespoons Sugar to stiff peaks; fold into eggnog mixture.


 * 1) Beat cream to stiff peaks and fold it in, too.


 * 1) Let some lumps of the cream and egg whites float on surface.


 * 1) Sprinkle with nutmeg.


 * 1) Serve immediately, using a ladle.