Title: Grandma Lewis's Eggnog recipe
Source: Observation of Grandma Lewis prepairing it.
Submitter: Philip Lewis 
Date:20010830
Ingredients:
     2 gallons whole milk 
     1 quart half & half 
     1 dozen eggs (seperated) 
     3 to 4 cups sugar 
     1 fifth whiskey (cheap) (4 roses is good) 
     Nutmeg

Instructions:
   1.Put 2 gallons milk and 1 quart half & half in a large pot. 
   2.Heat over medium heat until hot, but not quite boiling. 
   3.Put dozen egg yolks in a small bowl & dozen egg whites in a large bowl. 
   4.Beat dozen yolks thoroughly with 3 cups of sugar. 
   5.Go open some presents. 
   6.When milk is just about (but not quite) boiling, stir some hot milk 
     into the egg yolk & sugar mixture. (this is called tempering the eggs...
     the idea is to bring the temperature up slowly, so that you don't 
     hard cook the eggs) 
   7.Add this mixture to the milk. 
   8.Add 1 fifth (or more to taste) of cheap whiskey. 
   9.Beat the egg whites until very stiff. (hard peaks) 
  10.Spoon some hot milk mixture into the egg whites, then add them to the pot. (same deal as the yolks) 
  11.Add more sugar to taste (grandma uses about 4 cups total). 
  12.Sprinkle nutmeg on top. (Try to keep the hairs to a minimum.) 

That's it. ok some details: 
We usually use Four roses whisky.... thought just about any will do. 
  (non united-statesians please note, i mean bourbon, or canadian... 
   perhaps irish... not scotch whisky....or rye. i shudder at the 
   thought of a "peaty" eggnog... ;) 
It's good hot or cold.... we usually let it cool down on the 
   back porch) you shouldn't put a large vat of hot liquid directly 
   in the fridge. 

i think we use extra large eggs... the size of the egg will only 
affect the thickness some....