Tolerating-Aunt-Edna Egg Nog

The secret to good nog is not mixing everything together until just prior to its being served.

What you want to do, first, is beat the egg yolks with an electric mixer in a large bowl with the sugar for about fifteen minutes or so. You want the stuff frothy (keep the whites in the covered in the fridge. Slowly beat in the booze, then chill it for about four to six hours in the fridge. What happens is that the booze "cooks" the eggs (pretty neat, huh?).

About thirty minutes or so before you want to serve the stuff, go head and beat the whites until they're pretty stiff, and then in a separate bowl, you beat the cream until it's stiff too. We'll call this the viagratization of nogness. Stir the milk and half the nutmeg into the yolk mixture (you can also add some ground cinnamon if you want). Fold, with gentleness, the whites and cream into the yolk mixture and your done.

Ladle and serve your nog into a rocks glass or tea-cups, and sprinkle the top with nutmeg. You'll have your holidaze-buzz in no time!