Dr. Rebecca Lancefield's Eggnog Recipe
Friday, December 19th, 2008--

Ingredients

1 dozen eggs
1 quart heavy cream
1 quart light cream
1 pint bourbon
1 quart rum
nutmeg
sugar to taste (1/2 - 3/4 lb)

Beat eggs, add bourbon and rum slowly with stirring to prevent precipitation of egg proteins. Beat heavy cream separately until it peaks and add to the egg/bourbon/rum mix.
Add the light cream with stirring. Add the sugar to taste with mixing (1 pound/batch), then add nutmeg to taste.
Leave standing at least overnight with lid slightly ajar in refrigerator. Serve after 2-3 weeks in the cold.

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Sources
Rebecca Lancefield