Egg Nog (Beitzah)

• 4 eggs, separated
• 0.5 c sugar
• 0.5 c white rum
• 1.5 c milk
• 1.5 c whiskey
• 1 c cream
• Fresh grated nutmeg

1. Whip the egg whites with half the sugar until stiff peaks form
2. Whip yolks with the other half of the sugar until ribbons form
3. Combine the egg whites and the yolks and continue mixing on low speed.
4. Stir in the rum, then the milk, then the whiskey, then half of the cream.
5. In a separate bowl, whip the other half of the cream.
6. When whipped, gently fold the cream into the eggnog mixture.
7. Ladle room temperature eggnog into cups and sprinkle with a small amount of nutmeg.

Makes 6 cups of eggnog, which can easily serve 8 guests.