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Eggnog

The recipe for eggnog has been basically the same for over 150 years. The only recent change has been the cooking of the eggs first to avoid semolina poisoning.
makes 2-1/2 quarts

8 eggs, separated
3/4 cup sugar, superfine recommended (it will blend in easier)
1 pint heavy whipping cream
1 pint milk
5 ounces rum
8 ounces brandy
nutmeg

Beat egg yolks with 1/2 cup sugar.
Pour into a saucepan with heavy cream and milk.
Stir constantly over low heat until the temperature reaches 160°F (71°C). Immediately place the pan in a bowl of cold water to stop the cooking and cool.
Add the rum and rye to the yolks and stir together until the mixture is smooth.
Beat egg whites to soft peaks.
Gradually add the remaining 1/4 cup of sugar.
Fold into the egg yolk mixture and refrigerate until thoroughly chilled.
Sprinkle with nutmeg and serve.