Note: this recipe does not come from Victor but from the Ebeling family.

Also note that this recipe should be made at least a week before serving so that the nog has time to mellow.

Ingredients

• 12 eggs
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1 quart (or 1 liter) heavy cream
• 1 quart (or 1 liter) whole milk
• 1 quart (or 1 liter) boubon whiskey
• 1 cup rum
• Pinch of nutmeg
• Pinch of cinnamon

Instructions

• Separate eggs into whites and yolks
• Beat whites until “stiff” (frothy and getting firm), then mix in 1/2 cup sugar
• Separately, mix yolks with 1 cup sugar and 1/4 teaspoon salt until smooth and mixed
• Combine egg mixtures and stir until thoroughly blended
• Beat heavy cream until stiff and add to egg mixture
• Add milk and bourbon and beat / mix well
• Add rum

Pour into a gallon jug (or 2) and refrigerate.

Wait for at least a week and enjoy!

Shake or stir thoroughly before serving. Sprinkle with nutmeg and/or cinnamon.

The nog will last ages in the fridge and gets better with age.