Egg Nog by Jason Allen

Directions:

1. Separate 12 eggs whites from the yolks keeping the whites in a smaller bowl and the yolks in a larger mixing bowl.
2. Beat the egg yolks together with the sugar for approx. 10 minutes (you want the mixture to be thick and the color of butter).
3. Slowly add whisky and cool in the fridge for 20 min. or longer
4. In a separate bowl, beat the whipping cream with a mixer on high speed until the cream forms stiff peaks.
5. In another bowl, beat the egg whites until stiff peaks form.
6. Slowly pour the refrigerated egg yolk mixture in to a large punch bowl.
7. Next, gently fold the egg white mixture into the egg yolk mixture.
8. Then gently fold the whipped cream into the egg mixture.
9. Once all three bowls have been combined and mixed into one large punch bowl, ladle into cups, and sprinkle with nutmeg.