EGGNOG (bowl of 3 gallons)

Name: EGGNOG (bowl of 3 gallons)
Ingredients: 20 large eggs Eggs (separated) (Separated into yolks and whites. Use pasteurized eggs if concerned about raw egg consumption.); 2 1/2 pounds Superfine sugar (Bar sugar) (Originally 'Bar Sugar'. Superfine or caster sugar dissolves best.); 3 cups Jamaica Rum (Originally '1 1/2 pints'. Converted to cups (1.5 pints = 3 cups).); 2 quarts Brandy (aged) (Originally '2 quarts old Brandy'.); 2 gallons Whole milk (Quantity estimated to reach the '3 gallons' total volume specified in the title.); 1 teaspoon Nutmeg (ground) (For garnishing. Freshly grated is best.)

This monumental holiday classic creates a rich, velvety eggnog perfect for large gatherings, yielding three gallons of festive cheer. Twenty eggs are separated and beaten to create a luxurious base, fortified with a robust blend of Jamaica rum and old brandy, then lightened with a cloud of stiffly beaten egg whites. The result is a creamy, potent, and frothy libation finished with a dusting of aromatic nutmeg.

Ingredients

20 large eggs Eggs (separated) (Separated into yolks and whites. Use pasteurized eggs if concerned about raw egg consumption.)
2 1/2 pounds Superfine sugar (Bar sugar) (Originally 'Bar Sugar'. Superfine or caster sugar dissolves best.)
3 cups Jamaica Rum (Originally '1 1/2 pints'. Converted to cups (1.5 pints = 3 cups).)
2 quarts Brandy (aged) (Originally '2 quarts old Brandy'.)
2 gallons Whole milk (Quantity estimated to reach the '3 gallons' total volume specified in the title.)
1 teaspoon Nutmeg (ground) (For garnishing. Freshly grated is best.)

Instructions

1Separate the yolks and whites of the 20 eggs into two separate large bowls.
2Beat the egg yolks vigorously until they are thin and pale. Gradually stir in the sugar until it is thoroughly dissolved into the yolks.
3Pour the Jamaica Rum and Brandy into the yolk mixture and mix well by stirring. Then, pour in the milk slowly, stirring constantly to prevent curdling.
4Beat the egg whites in a clean bowl until they form a stiff froth. Carefully pour or float the beaten whites over the top of the mixture in the bowl. Fill punch glasses using a ladle and sprinkle a little nutmeg over each glassful.