CARL BAUCHLE'S INFAMOUS EGG NOG

Steps:

• Separate eggs. Beat egg whites until stiff and then beat in 1 Cup sugar (1 T at a time) until very stiff. Keep in separate bowl until end of recipe. Beat egg yolks in a separate (large) bowl until a very light yellow (just keep beating - they'll get there) and beat in 1 Cup sugar until light and "fluffy". Into yolks, beat in brandy, bourbon and 3 Qts. of heavy cream. That's why you need a big bowl. Fold in egg whites. With the nearly 1¼ gallons of liquid and the volume of the egg whites, the key tool is a mixing bowl big enough for the job. Since I made multiple batches, I then needed containers into which I would ladle the egg nog in order to use the mixing bowl again. I used a large-mouth, one gallon vertical jar with a screw-top. This also made it easier to store in the refrigerator, since the mixing bowl was so huge it would take up all the space. Besides, the egg nog is decidedly better if it sits in the refrigerator for 24 hours before serving. In truth, I usually made it the night before I brought it in, but the leftovers at home were always better the next night. Serving I used a punch bowl to serve the egg nog. It's always better with a little nutmeg. Best of all is to have freshly grated nutmeg. You can buy the nuts at most grocery stores, but the grater is a little tougher to come by. I think I got mine at Williams-Sonoma, but they don't have the same kind any more. It's something like http://ww2.williams-sonoma.com/cat/pip.cfm but had a compartment to store the nut in. Whatever. The thing you don't want to do is add rum to it before serving. Don Kennedy did that at the corporate staff party last year (he didn't know it was already doctored) and about sent a couple to the hospital!!). Think kindly of me while you're imbibing on this holiday spirit, because you'll hate me the next day when you meet the ghost of Christmas hangovers past. MERRY CHRISTMAS!