12 egg yolks
1 pound powdered sugar
1 fifth American whiskey
2 quarts Half 'n' half
1 cup peach brandy, OPTIONAL
12 Egg whites
Beat egg yolks until light in color. Gradually beat in powdered sugar. Very slowly whisk in the whiskey. Cover and let stand for one hour to dispel the "eggy" taste.
Add the 2 quarts of half n'half. OPTIONAL: Add one cup peach brandy. Refrigerate, covered, for 3 hours.
Whip egg whites until stiff but not dry. Fold them lightly into the other ingredients. Serve eggnog sprinkled with freshly grated nutmeg.