Traditional Eggnog

Creamy, foamy layer on top. Just stir a bit if it lessens.

12 egg whites, large
1 cup granulated sugar
12 egg yolks, large
1/2 tsp. salt
3 cups whipping cream
2 tbsp. granulated sugar
1 tbsp. vanilla
7 cups milk
2 cups light rum
1 cup whiskey (rye or scotch)
Nutmeg, sprinkle
Makes 20 cups
Beat egg whites in large bowl until they start to thicken.
Add first amount of sugar.
Beat until thick.
In second large bowl beat egg yolks and salt until thick.
Add egg whites.
Beat until mixed and thick.
In third large bowl beat cream until it starts to thicken.
Add remaining sugar and vanilla.
Beat until thick.
Add egg mixture slowly as you stir in.
Add milk, rum and whiskey, beating continually.
Chill.
Serve in a punch bowl or a pitcher.
Garnish with a sprinkle of nutmeg.