Virginia Eggnog

Ingredients

• 12 egg(s)
• 3/4 cup superfine sugar
• 1 pint cognac
• 1/2 pint dark rum
• 1 pint milk
• 1/2 pint heavy cream
• nutmeg

Glass Type: mug

Instructions

Separate the eggs, putting aside the whites for the moment. Beat the yolks strenuously, slowly adding in the granulated sugar. Continue at tempo until the sugar is entirely dissolved. Slowly pour in the cognac, stirring all the while. Follow with the rum. Pouring the liquor into the yolks has the effect of cooking them more lovingly than any stove could. Now stir in the milk and heavy cream. (The cream may be whipped, but this makes the result a bit rich, so to some tastes, plain cream is preferable.)

Clean off the egg-beating equipment and go at the whites until they will stand without toppling. Fold the whites into the general mixture, then stir in grated nutmeg. If the outcome is too sweet to suit your taste, splash about a little extra cognac (or a lot, if Aunt Henrietta isn't watching too closely). This will serve about 10 people. For convenience's sake, some people make this eggnog the day before the party and put it in the refrigerator. Parked there -- or even on the pantry windowsill -- it will keep perfectly for several days if air-tight glass jars are used.