Brandmeir's Baudacious Eggnog
(from the kitchen of Chris Brandmeir)
18 eggs, separated
3 cups sugar
1 quart milk
1 quart heavy cream
2/3 cup cognac
2/3 cup white rum
1 cup peach or apricot brandy
nutmegBeat egg yolks until thick and pale. Add 2-1/2 cups of the sugar and beat until dissolved. In a new bowl, with clean beaters, beat egg whites until soft peaks form and then add remaining 1/2 cup sugar slowly. Beat until stiff peaks form. Add milk and cream to yolk mixture. Combine cognac, rum and brandy and add slowly to the yolk mixture. Gently fold in egg whites. Pour in a punch bowl and sprinkle with nutmeg.