KENTUCKY EGGNOG	 	

6 eggs, separated
2 c. sugar
1/2 tsp. vanilla
2 c. bourbon
1 c. rum
1 c. milk
3 c. heavy cream
1 c. cognac

Be sure to use clean, uncracked eggs. Beat egg yolks until frothy. Add
sugar and vanilla and beat again. Stir in bourbon, rum, milk, cream,
and cognac. Beat egg whites until stiff and fold into nog
mixture. Serves 8-10.

Do not cut milk or cream portions without making a corresponding cut
in liquor.

Source: Kentucky Eggnog. (n.d.). Retrieved December 23, 2005 from
http://www.cooks.com/rec/doc/0,183,149164-239202,00.html

Ratios

Base: egg:cream:milk = 6:1:3
Adults: egg:cream:milk:alc. = 6:1:3:4
Light: egg:cream:milk:alc. = 6:3:3:2
Kids: egg:cream:milk = 6:5:3