Eggnog Sans the Carton

2 eggs*

1/3 c. superfine sugar

1 cup of milk

1 cup of whipping cream

rum, bourbon, and/or apple jack in some combination at least a couple of shots worth

nutmeg for the top

*note that the eggs are raw. This means you need a good source of eggs you trust. Organic will do in a pinch, but I much prefer eggs I get from my local egg lady. They’re better than organic, I know her and trust her and her free range hens.

First you separate the eggs, and put the egg yolks in a mixer, reserving the whites for later. Whip them until they’re pale and creamy, then add the sugar slowly, whipping until the mixture is creamy again. Then slowly add the whipping cream and let it whip for a while. This is a good time to go check your email, or put the dishes away. While you’re busy, the cream is busy turning into whipped cream, with some egg yolk added. This is different than what Martha calls for, but I find the extra step makes the whole thing more milkshake like. When you come back it should be thicker and have more volume. Dump your alcohol, as much as you think is good to consume in one evening, into the bottom of a pitcher and add your mixture to the top. Don’t stir it yet, wait for the egg whites. Then wipe out your bowl, making sure it’s dry, and wipe off the whisk attachment for the mixer. Hook everything back up, and add the egg whites whipping them until you get stiff peaks. Dump that on top of the rest of the goodies in your pitcher, and gently stir it all together. You’ll lose some of your fluffy bubbles no matter what, but by being gentle, you should get a lovely cloud like beverage. pour into glasses, and top with freshly grated nutmeg. Proceed to get schnockered and enjoy the long dark evening with someone.