The Novice Journo

In honor of the holidays, my dad has released the secret Wells family eggnog recipe, which is pretty much the best eggnog in the world. Below:

The recipe comes from my grandfather, Roy Hudson Wells. I learned it from my father, Roy Hudson Wells, Jr., who insisted that knowledge of the recipe be a family requirement. We keep it simple, using a quart of most ingredients.

1 quart whole milk
1 quart bourbon, rye, rum, or any blend of these
1 quart cream (1 pint of heavy and a pint of light)
1 dozen large eggs
1 cup sugar
1 nutmeg
1 teaspoon vanilla

Separate the eggs. Stir the yolks with a wooden spoon until smooth. Starting with a few drops, stir the whiskey into the egg yolks, being careful not to let them curdle. Add half the sugar, an entire grated nutmeg, the vanilla, the light cream and the milk. Set aside. Beat the egg whites until soft peaks form, adding half the remaining sugar, then fold into mixture. Whip the heavy cream, adding the remaining sugar, then fold into the batch. Serve with fresh grated nutmeg on top.