Opa's Booze...err...Eggnog

Opa, my great grandfather, was well known during the holiday season for his eggnog. And deservedly so. It's very tasty. Honestly, it is no different that other home-made eggnogs: Separate eggs, beat cream and sugar with yolks. Add cream milk and alcohol. Fold in whipped whites, top with nutmeg etc. Where most recipes would have you add whisky, or brandy, Opa's has you add both, and rum for good measure. That's why I call it boozenog.

For perspective Alton Brown has you add 3oz of bourbon to his recipe. Emeril suggests 2 cups bourbon and a cup of brandy. Opa? A fifth of bourbon, a pint of rum and a half pint of brandy does just dandy.

If he were here today, and we were drinking nog together, I would undoubtedly stumble over to him, throw an arm around his shoulders and begin singing loudly. I hope he would take it as a compliment.

Inspiration:
Time: 10 minutes prep
Difficulty: Easy
Special equipment: A large bowl with air tight lid
Servings: depends how large the mug is

Ingredients:
2 cups sugar
10 eggs (separated)
2.5 quarts milk (whole preferably)
3/4 quart of cream
1 fifth bourbon
1 pint rum
1/2 pint brandy

Beat egg yolks and sugar until it is thick and pale yellow. Add milk and cream and beat until smooth. Add liquor slowly and continuously while beating. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the egg/cream/booze mixture.

Rest in a coll place at least 4 days to blend.