SPENCER CHRISTIAN'S EGGNOG

2 dozen eggs*
2 qts. milk (whole milk or low-fat)
2 cans evaporated milk
8 oz. vanilla extract
4 c. granulated sugar
10-12 dashes cinnamon
10-12 dashes nutmeg
1 pt. 151-proof rum
1 pt. bourbon
1 c. Christian Brothers brandy

Put eggs in a blender and blend until smooth. Pour mixture into a bowl. Add
milk to the mixture, keep stirring constantly. Add evaporated milk, keep
mixing. Add vanilla, keep mixing. Add sugar, cinnamon, and nutmeg, still
mixing, of course. Add rum, bourbon, and brandy. Refrigerate after it is
made. It tastes best when chilled. It is very powerful and tasty! Makes
approximately 1 gallon (fills a giant punch bowl).

*Food safety experts warn against eating raw eggs. Spencer's family recipe is
a strong tradition and he, like many others, is willing to assume the risk of
using raw eggs in this recipe. Raw eggs may contain salmonella which can make
you very sick and in rare cases can be fatal. To avoid the problem, cook the
milk and eggs until the mixture thickens slightly and coats the back of a
spoon. Then refrigerate until ready to serve. Another alternative is to use
an egg substitute that has been pasteurized.