12 pasteurized shell eggs, separated
1-1/2cups granulated sugar
1 quart (4 cups) heavy cream 2 cups whole milk 2 to 3 cups dark rum, bourbon or brandy (optional)
2 tablespoons vanilla extract (optional)
Ground nutmeg or cinnamon
1. Place egg yolks in large bowl. Beat with electric mixer until combined. Gradually add sugar, beating until mixture is think and pale yellow. Stir in cream and milk, then rum and vanilla, if desired. Cover and refrigerate until chilled or as long as overnight.
2. Just before serving, beat room temperature egg whites with electric mixer until soft peaks form. Stir custard mixture. Gently fold in beaten egg whites. Pour eggnog into punch bowl. Sprinkle with nutmeg.