Our first POTUS had a thing for egg nog it seems.
This was adapted from a recipe at Mount Vernon

Makes 6 qts


2 cups brandy
1 cup rye whiskey
1 cup dark Jamaica rum
1/2 cup cream sherry
8 extra large eggs
OR
10 large eggs
3/4 cup sugar
1 quart milk
1 quart heavy cream
1 teaspoon fresh ground nutmeg
1 cinnamon stick

-Mix liquors first in a separate container. Separate yolks and whites into two large mixing bowls. Blanchir egg yolks (beat adding in sugar until the mixture turns a light yellow). Add liquor slowly to egg yolk mixture, continuing to beat (mixture will turn brown) until well incorporated. Add milk and cream simultaneously, slowly beating the mixture. Set aside.

-Beat whites of eggs until stiff and fold slowly into the alcohol mixture. Add nutmeg and cinnamon stick, and stir well to incorporate. Cover mixture in an airtight container.

-Allow egg nog to cure undisturbed for several days (4-7) in the coldest art of the refrigerator, or outside in a very cold (below 40 degrees) place. The mixture will separate as it cures. This is OK. Just be sure to re-incorporate mixture before serving cold.

- taste frequently, or until unconscious