About 45 minutes.

Ingredients

6 eggs

2 + 1/2 cups heavy whipping cream

2 cups whole milk

1 cup caster sugar

1/2 cup brandy

1/2 cup dark rum

1/2 teaspoon vanilla extract

1/2 teaspoon nutmeg, ground or grated (fresh is best)

Substitute or remove alcohol as desired.  3/4 cup brandy + 1/4 cup apricot brandy is also good

A stand mixer with a large bowl makes things much easier.

It will separate after mixing eventually, so use a large spoon to re-mix it as necessary.  One easy way to store this is to pour it into large mason jars, which will let you seal it in the fridge and easily shake it to re-mix as necessary.

This recipe does not require separated eggs, so I use pasteurized eggs from a carton for safety and ease.

Steps:

Begin with pre-chilled ingredients for the greatest end result.

In a medium bowl, beat the eggs together hard until they’re very frothy.

Add sugar and continue beating.

Sprinkle in nutmeg and vanilla.

Continue beating.

A little at a time, add in the whipping cream, continuing to beat.

Again, only a little at a time, beat in the milk.

Finally, beat in the rum and brandy.

Put the eggnog in the fridge to chill for 1 or 2 hours.  Pour into mason jars.

Serve cold.