My favorite is basically the recipe from "The Joy of Cooking":
Beat separately until light in color
Beat in gradually
1 lb. confectioner's sugar
Add very slowly, beating constantly
2 c. dark rum, brandy, bourbon, or rye
These liquors form the basis of the "nog", and you may choose one
variety or mix to taste; I prefer rum.
Let mixture stand covered for 1 hour to dispel the "eggy" taste.
Add, beating constantly,
2 to 4 cups of liquor (chosen as above; I use rum)
Refrigerate covered for 3 hours.
2 quarts whipping cream
1 cup peach brandy, if desired (I've never added it)
Beat until stiff but not dry
Fold egg whites lightly into the other ingredients. Serve sprinkled
with fresh nutmeg and cinnamon to taste.
Yield is about 1 gallon.
This is a very rich, high-cholesterol, high-octane eggnog. If you use
4 cups of liquor in the second part, it will be *very* alcoholic; if
you only use 2 cups, it will still be pretty strong.
Mike Jones | email@example.com