Seeing as how the last egg nog recipe posted here garnered some interest, here's one from the same recipe booklet from the notorious Pennsylvania distillery that produced the fabulous Whiskey Cake recipe I posted before the holidays. Never made this one, but it sure seems to have potential, bolstered by a nice blend of other appropriate spirits. For my purposes, the bottled egg nog from our local dairy is pretty tough to beat when a good belt of bourbon is added!
Michter's "Wonderful Good" Egg Nog
1 dozen fresh eggs
1/2 cup granulated sugar
1 fifth Michter's whiskey
4 ounces rum
4 ounces brandy
2 ounces Cointreau
1 quart milk
1 pint cream
1 quart vanilla ice cream
ground nutmeg
Separate egg yolks and beat with sugar until smooth. Stir Michter's, rum, brandy, and Cointreau into egg yolks. Add milk, cream, and ice cream. Let stand in refrigerator until ready to use. Just before serving, fold in stiffly beaten egg whites. Sprinkle lightly with nutmeg. It gives 30 servings.