Ingredients:

Large Eggs                   12

Sugar                             2 cups

Brandy                          1 quart

Rum                               1 quart

Whole Milk                   1 quart

Heavy Cream              3 pints

Powdered Sugar        1 cup

Vanilla Extract             to taste

Procedure

• Separate the eggs into 3 clean medium size bowls. All 12 yolks in one bowl, 6 whites in an other bowl and 6 whites in the 3rd bowl.
• Beat the 12 egg yolks with the 2 cups of sugar until pale.
• Very slowly, add in the rum and brandy.
• On low speed, beat in the milk and 2 pints of the heavy cream.
• In a separate bowl, beat the 6 egg whites until stiff. Fold the egg whites into the bowl with the alcohol egg yolk mixture.
• Beat the remaining 6 whites until stiff.
• Whip the last 1 pint heavy cream with the cup of powdered sugar. Fold the whipped cream into the egg whites.
• Gently lay this as a floater over the eggnog.
• Chill in the fridge overnight.
• Garnish with a sprinkling of cinnamon.
  

...and Enjoy!!